Corn Fritter Recipe
- 1 ¼ cup corn meal mix (Jiffy corn bread mix)
- 1 ¼ cup A.P. flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs (slightly beaten)
- ¼ cup butter, melted
- 1-1½ cups frozen corn, thawed.
- Orange slices for garnish (optional)
Spicy maple butter sauce
- ½ stick butter (4 tablespoons) melted
- ½ cup maple syrup
- ½ teaspoon cayenne pepper
- 1 teaspoon orange zest
For the sauce: combine all ingredients in a small sauce pan and warm over low heat until butter is melted.
For the fritters: Combine cornmeal, flour, sugar and salt in a bowl. In a separate bowl or large measuring cup, combine milk and eggs. Add milk/egg mixture to dry ingredients. Using a wooden spoon or rubber spatula, stir to combine. Stir in butter and corn.
Preheat vegetable and/or canola oil in a deep pot or cast iron Dutch oven to 350°. Using an ice cream scoop, scoop drop batter into the hot oil. Fry for 3-5 minutes until golden and cooked through, making sure all sides are browned evenly. Remove from the oil onto a paper towel lined sheet tray. Spoon over hot fritters and serve immediately.