If you’re like me, you’ve probably had peach fritters. Or apple fritters. Both are divine treats that probably came down from heaven. As my husband and I get used to our new surroundings here in North Carolina, we’re discovering interesting new foods we never had before. One of them being corn fritters.
We were at a restaurant one night and we saw corn fritters on the menu. We decided to give them a try and OMG, they were AMAZING! Not a native to the area, I simply thought this was something unique to this particular restaurant. But soon, I saw corn fritters everywhere. And you know what that meant, right?
That’s right. I had to make my own version of these. If you love fritters of any kind and you love corn, you simply must make these. The first time I made them, they turned out a bit too dry, but I went back to the drawing board and voila! I got it down to perfection. My corn fritters came out just perfect. They were delicious, and I even made a honey butter to go with it because I’m extra like that. You’ve simply got to make this right now. You can thank me later!
1 1/4 cups self-rising cornmeal mix
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup honey
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1 (15.25 ounce) creamed corn
Vegetable oil, for frying
Heat oil to 325 degrees F.
In own bowl, combine cornmeal mix, flour, sugar, brown sugar, and salt.
In another bowl, combine honey, milk and eggs.
Add milk mixture to cornmeal mixture, stirring well.
Stir in butter and creamed corn.
Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer.
Drop by tablespoons into hot oil. Cook about 3 minutes, or until golden, turning once. Drain on paper towels.
2 sticks softened unsalted butter
1/4 cup clover honey
Add softened butter and honey to a mixing bowl
Use the whisk attachment on your stand mixer and whip on high speed until smooth and well combined