Servings 12large or 18-20 small corn cake fritters
Calories 156kcal
Author Melissa Sperka
Ingredients
3/4cupyellow self-rising cornmeal
1/2cupall purpose flour
3Tbspgranulated sugar
1/2tspbaking powder
1tspsalt
1/2tspgarlic powder
3cupswhole kernel corn
1/2cupchopped green onion
2/3cupheavy cream
2largeeggs
Instructions
In a medium mixing bowl use a whisk to 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. Mix to coat.
In a separate bowl whisk together the heavy cream and eggs. Add to the dry ingredients stirring until the ingredients are evenly moistened.
Rest on the counter for 10 minutes.
Cook: In a heavy bottomed skillet heat 1/4 inch of vegetable oil.
Use a large ice cream scoop or measuring cup to divide the batter dropping into the pan. Fry in batches until golden and cooked through, around 3-4 minutes on each side.