Corn Fritters with Three Toppings
Try three variations on classic corn fritters with Bacon Jam, Roasted Red Pepper Dip and Parsley Pesto Mayo.
Ingredients
- 2 cups fresh corn, cooked and cut off the cob
- ½ cup cornmeal
- ½ cup self-rising flour
- 1 egg, beaten
- ½ cup green onions, chopped
- ½ cup buttermilk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Canola oil
- Toppings (optional): Bacon Jam, Roasted Red Pepper Dip or Parsley Pesto Mayo
Instructions
- Combine all ingredients until evenly wet.
- Heat 1 to 2 tablespoons canola oil in a saucepan.
- Spoon the batter onto the hot pan, using approximately ¼ cup for each fritter.
- Allow to brown, turning once. Adjust heat to ensure the middle is cooked through.
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