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–+ servings

Fried Cornbread Fritters Recipe

5 from 2 votes
These fried cornbread bites are downright addictive. They're quick and easy enough for anytime cravings, yet guaranteed to steal the show at any Southern-style spread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 fritters
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 1/4 cup chopped scallions optional
  • Vegetable oil for frying

Method
 

  1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  2. In another bowl, whisk together the buttermilk, egg, and sugar until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the scallions, if using. Let the batter rest for 5-10 minutes.
  4. Meanwhile, heat about 1/2 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F.
  5. Working in batches, carefully drop the batter by heaping tablespoonfuls into the hot oil, flattening them slightly with the back of the spoon. Fry until golden brown, about 2-3 minutes per side.
  6. Use a slotted spoon or spider to transfer the fritters to a paper towel-lined plate to drain excess oil.
  7. Serve the fritters warm with your favorite sweet or savory toppings, or as a side to hearty mains. Enjoy that crispy, corny goodness!

Notes

You can keep the fried cornbread fritters warm in a 200°F oven while you fry the remaining batches. They're best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a 350°F oven until crispy again.

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