Corn Cake Fritters
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 12 large or 18-20 small corn cake fritters
- 3/4 cup yellow self-rising cornmeal
- 1/2 cup all purpose flour
- 3 Tbsp granulated sugar
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 cups whole kernel corn
- 1/2 cup chopped green onion
- 2/3 cup heavy cream
- 2 large eggs
In a medium mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt and garlic powder. [If using plain cornmeal, increase the baking powder to 1 tsp]
Add the corn and chopped green onion.
In a separate bowl, whisk together the heavy cream and eggs. Pour into the mixing bowl, and stir until the ingredients are evenly moistened.
Rest on the counter for 10 minutes.
In a heavy bottomed skillet, heat 1/4 inch of vegetable oil.
Use a 4 oz ice cream scoop to divide the batter into the pan. Fry in batches until golden and cooked through, around 3-4 minutes on each side.
Remove to paper towels to drain.
Serve immediately with honey or maple syrup.