If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Born out of side-dish boredom and a big bag of corn on the cob that needed to be used, these fritters make for a tasty, quick side dish or an excellent vehicle for piling a crisp, spicy, tangy salsa or chutney on top of. —Jr0717
- 2 Medium ears of corn
- 1.5 cups All-purpose biscuit mix (homemade or store-bought)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon Black Pepper
- 1.5 teaspoons Salt
- 2.5 teaspoons Garlic Powder, plus some for sprinkling on hot fritters
- 1.5 teaspoons Paprika, plus some for sprinkling on hot fritters
- 1/3 cup Milk
- 1.5 tablespoons Maple syrup
- 1 Egg
- Neutral-flavored oil for frying
- Boil or steam corn, allow to cool, and cut from the cob. Preheat oil for frying
- Combine all dry ingredients in a shallow bowl, then add corn, egg, milk, and maple syrup and mix to incorporate all ingredients thoroughly
- When the oil is hot (test with a small drop of fritter batter - it should begin to bubble and sizzle when dropped into the oil), drop tablespoonfuls of batter into oil, one per fritter, and fry until golden brown on each side.
- Line a plate or serving tray with paper toweling to drain fritters on. Sprinkle paper towel lightly with garlic powder and paprika
- Remove fried fritters to a paper towel-lined plate to drain and cool slightly before serving. When removed from the hot oil, immediately sprinkle with extra garlic powder and paprika