Fried Cornbread Fritters Recipe
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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Servings: 20 fritters
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
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- In another bowl, whisk together the buttermilk, egg, and sugar until well combined.
- 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.
- 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.
- 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.
- Use a slotted spoon or spider to transfer the fritters to a paper towel-lined plate to drain excess oil.
- 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.