CORN FRITTERS

Corn Fritters image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 12

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1/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/3 cup well-shaken buttermilk
1 large egg
2 tablespoons butter
2 shallots, finely chopped
3 green onions, thinly sliced
1 1/2 cups corn kernels (if using frozen, thaw)
2 tablespoons canola oil, for frying

Steps:

Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.