I made Chili the other day and decided I wanted something besides rice to go with them, so came up with these delicious, crispy corn fritters. These would be wonderful using fresh, right off the farm truck corn, but frozen corn works as well.
1/2 cup (120 ml) all-purpose flour
1/4 cup (60 ml) corn flour
I Tbsp (15 ml) sugar
2 tsp (10 ml) Cajun seasoning
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
1/2 cup (120 ml) milk
2 cups (480 ml) corn, thawed if frozen
2 green onions, chopped
Half a small red pepper, diced
Vegetable oil for frying
In a large bowl combine the flours, sugar, seasoning, salt and baking powder. Mix well.
In a small bowl whisk the egg, whisk in the milk, set it aside.
Make a well in the flour and pour in the milk mixture all at once. Stir until just mixed. Stir in the corn, onions and red pepper. Stir until just combined.
Heat 2 Tbsp (30 ml) of oil in a large cast iron skillet over high heat. When hot, reduce the heat to medium and drop scant 1/4 cup (60 ml) size dollops of batter into the skillet. Do not crowd your skillet.
Cook fritter until browned and crispy and starting to set around the edges, about 2 minutes. Turn and fry until completely cooked, about 1 minute longer. Repeat with remaining batter, adding more oil each time.
Serve hot with sour cream.
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