Get the state fair at home with these sweet corn fritters. These donut-like treats include a cornmeal-flour batter and corn kernels, fried until golden, tossed in powdered sugar and drizzled with a bourbon-maple syrup.
Course Breakfast, Brunch, Dessert, Side Dish
Prep Time 10minutes
Cook Time 15minutes
Chilling Time 20minutes
Total Time 45minutes
3/4CupAll Purpose Flour
3/4CupCorndrained canned or cooked fresh/frozen
Vegetable Oilfor frying
In a medium bowl, mix together the cornmeal, flour, sugar, and salt until combined. In a small bowl or measuring cup, whisk together the egg and milk. Add the wet ingredients to the dry and stir until combined.
Add the butter and corn and fold in until thoroughly mixed together. Cover the bowl and chill for at least 20 minutes or up to overnight.
Meanwhile, fill a large high-sided, heavy-bottomed pot (like a Dutch oven) with 1-inch vegetable oil. Spread the powdered sugar in a flat dish, like a pie pan. Line a plate with paper towels.
Heat the oil on medium, until an instant-read thermometer says 325F. In batches of 5-6, add tablespoon-sized spoonfuls of the batter into the oil. Cook, turning occasionally, 3-4 minutes, until golden brown on all sides.
Remove the fritters with a slotted spoon and gently shake off excess oil. Add them directly to the powdered sugar, and use a spoon to toss and cover until coated. Then transfer to the paper-towel lined plated.
Repeat steps 5 and 6 until all the batter is gone (about three batches). Between each, check the temperature of the oil is between 325 and 350F. If not, let it heat up, or remove the pot from the heat until cooled down enough.
Meanwhile, add the maple syrup and bourbon to a small saucepan. Heat on low, stirring occasionally, for about 7 minutes, until thickened slightly. Turn off the heat and add the vanilla. Transfer to a small bowl.
Serve fritters warm drizzled with bourbon-maple syrup. These are best served immediately and do not store well.
Make ahead tip:If you need to, you can prepare the batter the day before, and fry just before serving. The fritters once fried do not store well, and should be eaten the same day. The syrup can be made ahead and kept in the refrigerator for 3-4 days. Reheat in a saucepan before serving.
For less sweet fritters, skip the powdered sugar, and place immediately on the paper-towel-lined plate. I still suggest using the bourbon-maple syrup.
You can use any type of corn. For canned corn, drain thoroughly. For frozen or fresh corn, cook for a few minutes until slightly softened.
Sweet Corn Fritters with Bourbon-Maple Syrup Recipe from Slumber & Scones https://www.slumberandscones.com/sweet-corn-fritters-with-bourbon-maple-syrup/