A fritter can be made with just about anything that can be battered and fried. Versions of fritters show up in just about every world cuisine. In Thailand red curry paste is added to the batter, in Korea kimchi is used. In Europe and Latin countries just about any fruit is used. In the States, especially in the southern states corn fritters are popular. A fritter can be a large piece of fruit dipped in batter and fried or a smaller items stirred into a thicker batter and dropped into hot oil and fried.
My favorite fritters are either made from apples or corn. Corn fritters are often served as a side dish but when made in a smaller version also make great appetizers that can made ahead and reheated when needed. They are best when fresh sweet corn is used but when corn is out of season frozen and canned corn work just fine. Served plain or topped with powdered sugar or maple syrup they’re a perfect side dish and aren’t greasy when fried at the correct temperature. These are the corn fritters I grew up with
¾ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 eggs, lightly beaten
½ cup milk
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups corn kernels (drained well if using canned)
4-5 green onions minced (including green tops)
Oil for shallow pan frying (canola or peanut are best)
Powdered sugar or maple syrup for serving
Mix flour, sugar, and baking powder together in a large bowl. Add eggs, milk, salt, and pepper. Gently stir just until combined\ adding a few drops of additional milk if too thick. Don’t over mix. Gently fold the corn and chives into the batter.
Pour enough oil in a deep sided frying pan to measure about 2 inches and heat to 375 degrees (very important to avoid greasy fritters). When oil is heated, drop tablespoons of the batter carefully into the oil and fry on both sides until golden brown. Don’t overcrowd the fritters in the oil.
Remove from the oil and drain on paper towels. Serve plain, dusted with powdered sugar or drizzled with maple syrup. Makes about 10-12 fritters.