Equal parts sweet and savory, this Southern Fried Corn Fritters recipe blazes a bold trail for your meal! Originating in Native American cuisine, this tasty appetizer boasts traditional and tasty southern flavors. Spices, chives, and spicy jalapeño add a potent punch to the natural sweetness of corn, fried to crispy perfection! Southern Fried Corn Fritters can even be brought along for late autumn picnics—a warm taste on chilly days!
Ingredients• 1 1/2 cups all-purpose flour • 2 tablespoons fine white cornmeal • 1 tablespoon granulated sugar • 2 teaspoons baking powder • 1 teaspoon kosher salt • 1/2 teaspoon cayenne pepper • 3 cups corn kernels, fresh or frozen • 1/2 medium jalapeño pepper, optional, seeded and minced • 2 tablespoons fresh chives, finely chopped • 2 large eggs • 1/2 cup whole milk • 1/2 cup vegetable oil
Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper together in a large bowl.
Add the corn, jalapeño, and chives in with the dry ingredients using a spatula or your hands to mix, until the vegetables are well coated. Set aside.
Mix the eggs and milk together in a measuring cup until well combined. Then, pour the milk mixture into the corn and flour mixture.
Stir the mixture with a spatula until all of the flour is moist, being cautious to not overmix.
Set aside while heating the oil.
Heat the oil in a large cast-iron skillet over medium heat on the stove-top until it simmers.
Place 4 portions of the batter, about 1/4 cup each, evenly around the pan, flattening them slightly with the back of a spatula or spoon.
Cook until golden brown on the bottom, about 2-3 minutes.
Flip over with a spatula and cook until brown, cooked through, and puffed, about 2 minutes more. If using frozen corn kernels, add 1-2 minutes to the cooking time per side, as needed.
Move the fritters with a spatula to a paper towel-lined plate.
Repeat the frying steps, making more fritters with the remaining batter.
Move the fritters to a serving plate and serve warm or at room temperature.