Get this all-star, easy-to-follow Corn Fritters recipe from Paula Deen.
2 tablespoons butter
1 cup fresh corn kernels
1 cup minced onion
1-1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 cup shredded fontina cheese
Vegetable oil for frying
In a medium skillet, melt butter over medium heat. Add corn and onion. Cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. In a medium bowl, combine cornmeal mix, flour and salt. In a small bowl, whisk together buttermilk and eggs; add to flour mixture, stirring just until dry ingredients are moistened. Stir in cheese and corn mixture. In a medium Dutch oven, pour oil to a depth of 3 inches; heat fo 360 degrees. Drop batter by heaping tablespoonfuls into hot oil. Cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels. Serve immediately. Makes about 30 fritters.
Note: A small cookie scoop works well to drop just the right amount of batter into the hot oil.
Cooking with Paula Deen (July/August 2012)