The Crooked Ladle

Golden Mini Corn Fritters...So Easy, Yet So Impressive

Mini Corn Fritters - An Easy American Southern Specialty

American Corn Fritter Appetizers

The origin of corn fritters dates back to the Native American cuisine and corn cakes. The fried version likely originated in Southern America. However, today they are eaten throughout the U.S. and with good reason; they are a fantastic appetizer for any time of the year. I like to serve them not only for their wonderful flavor but also because they aren't something you come across very often and are somewhat unique to serve.

Makes: 6 small patties

Prep Time: 15

Cook Time: 8 Minutes

Suggestion Tools:

. Large skillet

. Medium mixing bowl

. Chopping board

. Chopping knife

. Small bowl (for beaten egg)

. Measuring cups

. Spatula

. Teaspoons

. Fork

Ingredients:

. 2 cups frozen or drained canned corn (yellow or white) I prefer frozen white sweet corn

. ¼ cup all-purpose flour (GF flour or cornstarch for a gluten free option)

. ¼ cup cornmeal

. 1 tsp paprika or smoked paprika

. 1 tsp garlic powder

. ½ tsp chili powder

. 1 egg, beaten

. 2 green onions (about ¼ cup) finely chopped

. ½ cup grated fresh parmesan or cheese of your choice

. 1/3 cup fresh cilantro, finely chopped

. 1 tablespoon lime juice (fresh is best but bottled works too)

. ½ teaspoon each salt and pepper

. 2 tablespoon olive oil or vegetable oil

. Sour cream for garnish/dip

Instructions:

1. In a medium bowl, combine the flour and cornmeal and mix well. Then add the paprika, garlic powder, chili powder, cheese, green onion, corn, cilantro and mix well to combine. Add the beaten egg and lime juice and mix well. If the mixture is too dry to hold together, add a bit of water one teaspoon at a time until the ingredients are somewhat wet to hold their shape.

2. In a large skillet heat 2 tablespoons oil on medium-low heat. Spoon enough corn mixture into the palm of your hand to form a small patty. Place the patty into the heated oil and cook until golden brown on both sides which should take three to four minutes per side. Garnish with a dollop of sour cream.