Fried Cornbread Fritters
Fried Cornbread Fritters are golden, crispy, and packed with Southern charm. These quick and easy fritters combine the sweetness of cornbread with the irresistible crunch of frying, making them the perfect side dish or snack. Serve them alongside chili, soups, or as a standalone treat with a drizzle of honey or syrup!
Equipment
- Mixing bowl
- Whisk
- Large skillet or frying pan
- Spatula
- Paper towels (for draining)
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 tbsp granulated sugar optional
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg beaten
- ¾ cup buttermilk
- ½ cup canned corn kernels drained (optional)
- 2 tbsp diced jalapeños optional, for a kick
- Vegetable oil for frying
Instructions
- Prepare the Batter:
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the beaten egg and buttermilk. Gradually pour the wet ingredients into the dry ingredients, stirring just until combined.
- Fold in the corn kernels and jalapeños, if using, for added texture and flavor.
- Heat the Oil:
- Heat about ½ inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles upon contact.
- Fry the Fritters:
- Using a spoon or small scoop, drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon.
- Fry for 2–3 minutes per side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
- Remove the fritters with a slotted spatula and place them on a plate lined with paper towels to drain excess oil.
- Serve:
- Serve warm with a side of honey, syrup, or a dollop of butter.
Notes
Add Cheese: Mix in ½ cup of shredded cheddar or pepper jack cheese for a cheesy twist.
Make it Sweeter: Add an extra tablespoon of sugar for a sweeter fritter, perfect for breakfast.
Make it Sweeter: Add an extra tablespoon of sugar for a sweeter fritter, perfect for breakfast.