Rhode Island Corn Fritters
Sweet corn kernels folded into a light cornmeal batter and fried into golden fritters, a simpler cousin of the classic johnnycake often served at fairs.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 200 kcal
Equipment
- •Skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 8
- carbs
- 26
- protein
- 5
- calories
- 200
Instructions
- 1
Whisk the cornmeal, flour, baking powder, and salt together in a bowl.
- 2
Beat the eggs and milk together in a separate bowl.
- 3
Stir the wet ingredients into the dry ingredients until just combined.
- 4
Gently stir in the corn kernels.
- 5
Heat the oil in a skillet over medium heat.
- 6
Drop spoonfuls of batter into the skillet. Press them down slightly to flatten.
- 7
Fry until golden brown, about 3 minutes per side.
- 8
Drain briefly on paper towels and serve warm.
Chef's tips
Use fresh corn cut straight off the cob in the summer for the sweetest flavor.
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat in a skillet over medium heat to re-crisp.
Common mistakes to avoid
- •Crowding the skillet, which lowers the oil temperature.
- •Making the batter too wet, which makes the fritters break when flipped.
Serving suggestions
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