Ingredients
2/3 cup yellow cornmeal *
1/3 cup self-rising flour *
1 cup buttermilk
1 egg , beaten
2 ears corn , shucked, or 1/2 cup frozen or canned corn
2 tablespoons melted unsalted butter , optional
Milk or water , if needed
Preparation
Microwave the corn on high for 2 or 3 minutes. Slice off the kernels, and set them aside.
In a bowl, mix the cornmeal and the flour well, using a wire whisk. This will make your fritters very light. In a separate bowl, whisk together the buttermilk and the egg. Gradually add the wet ingredients to the dry-Oprah likes using a fork. Don’t worry if the batter isn’t completely combined; you want to be careful not to overmix it. Fold in the corn and add the butter if desired. If the result is thicker than pancake batter, thin it with a little milk or water.
Heat a skillet or a griddle to medium, spray with Pam, and add spoonfuls of batter. Cook the fritters for 2 minutes per side. A great way to tell if they’re ready to turn is to look for little bubbles all over the surface. You might have to make a few fritters before they start coming out perfectly. Serve with honey or your favorite syrup.
*White Lily cornmeal and flour, which make perfect fritters, are available at www.whitelily.com.
