Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 cup fresh corn kernels ((or frozen corn kernels that have been thawed))
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced green pepper
  • 1/2 tbsp minced garlic
  • 7 tbsp all purpose flour
  • 1 tbsp yellow corn meal
  • 1 3/4 tsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/3 cup buttermilk
  • 1 large egg
  • 1/4 cup shredded cheddar cheese

Instruction

  • Heat olive oil in a medium skillet over medium heat. Add corn, onion and green pepper and cook until softened (about 4-5 minutes) then add garlic and cook for an additional 30 seconds. Set aside.
  • In a large bowl, add flour, corn meal, sugar, baking powder, salt and cayenne pepper and whisk until combined.
  • Next add buttermilk and egg and combine with dry ingredients. Fold in sauteed corn and veggies and then add cheese.
  • Heat enough oil to cover the bottom of a cast iron skillet or dutch oven skillet and heat until about 365 degrees.
  • Scoop 2-3 tablespoons of fritter batter to the skillet and spread out like a small pancake and fry until golden brown (about 2 minutes or so) then flip and do the same. Remove from oil and drain on paper towels and sprinkle with salt and serve.