Nobody hardly ever makes fritters anymore. When my Momma was in a hurry, she’d make these here corn fritters with leftover fresh corn and serve ‘em up with a big tossed salad or slices of fresh tomatoes. Quick, easy and so delicious!
Mamma's Corn Fritters
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
Serves: 4
PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
INGREDIENTS
1 egg (beaten)
¼ cup evaporated milk
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon each salt and freshly ground black pepper
1 teaspoon garlic (minced)
¼ cup ham (cubed / you can use 4 slices of sandwich ham )
1 cup corn kernels ( if you use canned, drain well)
1 tablespoon olive oil (for fryin’)
INSTRUCTIONS
In a big bowl, mix all the ingredients (except oil) until you have a thick batter.
Heat the oil in your cast-iron skillet
Drop batter by tablespoons into the hot oil.
Cook about 2 minutes or until tops are covered with bubbles and edges are golden.
Carefully turn fritters over and cook for 2 minutes on other side ‘til golden.
Repeat ‘til all done.
NOTES
You can add another teaspoon of oil as needed for fryin’.