As far as I can tell, a corn fritter happens when you pan-fry corn kernels in a white flour batter. A hushpuppy, on the other hand, is the product of deep frying dollops of corn meal or cornbread batter. I’m not really sure what happens when you add corn kernels to a corn meal/ white flour batter and deep fry them, other than the fact that whatever they are doesn’t stick around long enough to be named.

Recipe: Fluffy Corn Fritters

Makes 12-15 fritters. Multiply recipe as needed.

• 1/2 cup yellow corn meal
• 1/2 cup white flour
• 1 cup corn kernels
• 1 large or extra large egg
• 1/2 cup of milk or water
• dash each of salt and pepper
• oil for frying (any vegetable oil you prefer)

1. Mix together the dry ingredients well. Add the rest of the ingredients, and mix just until moist. The batter should be thick and lumpy. Allow the batter to sit for at least 15 minutes before frying, just as you might with pancakes or waffles.
2. Heat about an inch of oil in a heavy pot. Drip a bit of batter into the oil after a few minutes. If the oil hisses and  bubbles form around the batter immediately, the oil should be hot enough to fry in. Drop blobs of batter into the oil and allow each to fry on the first side for about 2 minutes. They should be floating a bit. Flip them over and allow to fry on the other side for about another 1 minute – 1 minute and a half.
3. Remove from the oil and allow to drain on a plate with paper towel. Shake a bit of salt and pepper on top while still hot.
4. Repeat as necessary until all the batter has been fried.

Enjoy with any condiment you like, savory, spicy or sweet.

One year ago: Iron Chef: Lemon!