Best 2 Cornmeal Fritters Recipes

Craving a crispy, fluffy, and savory snack? Look no further than cornmeal fritters, a delightful treat that combines the goodness of cornmeal with a medley of flavorful ingredients. These fritters are incredibly versatile, offering a blank canvas for culinary creativity. Whether you prefer a classic Southern-style cornmeal fritter, a zesty Mexican-inspired version, or a sweet and tangy rendition, this article has a recipe to satisfy every palate.

From traditional cornmeal fritters featuring a crispy exterior and a fluffy, tender interior, to mouthwatering fritters infused with the vibrant flavors of roasted corn and poblano peppers, these recipes cater to a wide range of tastes and preferences. And for those who love a sweet treat, the sweet cornmeal fritters with honey butter glaze are a must-try.

So, gather your ingredients, heat up your skillet, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

OKRA CORNMEAL FRITTERS

Okra Cornmeal Fritters image

Provided by Ruth Cousineau

Categories Side Fry Cocktail Party Quick & Easy Bacon Cornmeal Pan-Fry Okra Party Gourmet

Yield Makes about 28 fritters

Number Of Ingredients 9

Ingredients

4 bacon slices
1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)
1/2 pound fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 tespoon sugar
1/4 tespoon cayenne
About 1 cup vegetable oil for frying

Steps:

Preheat oven to 200°F with rack in middle.
Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.

CORNMEAL FRITTERS

Cornmeal Fritters image

These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 12 fritters (6 servings)

Number Of Ingredients 7

Ingredients

2 cups coarse or yellow cornmeal
1 teaspoon baking powder
2 1/4 cups coconut milk
1 onion, finely chopped
3 whole scallions, finely chopped
1/2 Scotch bonnet pepper (any color), seeded and minced, or 1/2 teaspoon hot sauce
1/2 cup vegetable oil

Steps:

In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.

Tips:

For the best flavor, use fresh cornmeal. If you don't have fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be sure to heat the oil to the correct temperature before frying the fritters. If the oil is too hot, the fritters will burn on the outside before they are cooked through. If the oil is not hot enough, the fritters will be greasy.
Don't overcrowd the pan when frying the fritters. This will cause the oil temperature to drop and the fritters will not cook evenly.
Serve the fritters hot with your favorite dipping sauce. Some popular dipping sauces include honey butter, maple syrup, or apple butter.

Conclusion:

Cornmeal fritters are a delicious and easy-to-make snack or side dish. They are perfect for using up leftover cornmeal, and they can be served with a variety of dipping sauces. Whether you are looking for a quick and easy snack or a hearty side dish, cornmeal fritters are a great option.