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| Grilled Corn Fritters |
Yields 6
Ingredients
- 1/3 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon ground black pepper
- Handful of parsley, finely chopped
- 1/3 cup milk
- 2 cups grilled corn (or if you don't want to grill yours, you can use regular corn kernels)
- Vegetable oil
Instructions
- In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through.
- Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
- Heat up a skillet over medium high heat and add some vegetable oil to the pan.
- Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned.
- Remove and repeat for all the other corn fritters.
- Serve immediately.
Notes
These grilled corn fritters are best eaten the day of but can be kept in the refrigerator for one day. Any longer then it's not as good so eat them up!
