Corn Fritters

Corn fritters is one of my favorite things.  This recipe comes from Martha Stewart and her television series on PBS, Martha's Cooking School.

Since I love corn fritters so much, I have posted more recipes . . . click here.

Ingredients

• ¾ cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• Coarse salt
• ¼ teaspoon cayenne
• ½ cup whole milk
• 1 large egg
• 2 cups yellow corn kernels (from 2 ears corn)
• Vegetable oil, for frying
• Honey, for serving
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Directions

1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 ½ teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
2. Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

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