These fried corn and dough dumplings are straight up, the tastiest summer treat you can imagine creating in less than 30 minutes! It’s very similar to a hush puppy, only lighter and chock full of sweet summer corn!

When researching the origins of the Corn Fritter, I found Wikipedia to have the most information on this treats creation. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based variations of the corn fritter. It is believed that this fritter was probably invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.

Ingredients:

1 cup self-rising flour

1 tsp sugar

1 tsp salt

1/2 tsp pepper

2 eggs, beaten

1 1/2 cups fresh, cooked, corn – cut from the cob (about 3 ears)

1/2 cup heavy whipping cream, half & half or whole milk

2 tsp vegetable oil

vegetable oil for frying

Directions:

1. Combine the first 4 ingredients in a large mixing bowl.
2. Combine eggs, cream or milk and the 2 teaspoons vegetable oil; mix well. Then add corn kernels, mixing thoroughly.
3. Stir corn mixture into the dry ingredients mixing bowl.
4. Heat the vegetable oil in a stock pot, with high sides to prevent splatter, to 375 ˚.
5. Using a small ice cream scoop, carefully drop the corn fritter mixture into vegetable oil. Do not overcrowd the frying pot, it cools down the oil. Fry the fritters until golden, turning once.

I would serve this fritter with fried chicken or fried fish or a summer salad to balance out the heaviness often associated with fried food. Or serve with a horseradish sour cream dip and enjoy as an appetizer!

Bon Appetit

Rachel