| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon baking powder
- Kosher salt and freshly ground pepper
- 1/3 cup well-shaken buttermilk
- 1 large egg
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 green onions, thinly sliced
- 1 1/2 cups corn kernels (if using frozen, thaw)
- 2 tablespoons canola oil, for frying
Instructions
- Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook’s Note: If the batter is too thick, add more buttermilk.
- Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
- Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 215 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 257 mg |
Reviews
DELICIOUS! Thanks for sharing. Love to smokey favorite of the smoked paprika and shallots instead of onions. Cheers!
Excellent recipe! Easy and very tasty.
I had all the ingredients— fresh corn, buttermilk, Vidalia onions and corn meal. What I was, was out of time, so I made an omelet style corn pancake. Outstanding! Thin, airy, light, sweet and with minimal oil. Wow! Cut into quarters with chicken paillards and a Mutti cheery tomato confit. Sounds complicated? It was simple.
Was looking for something to place on top of a bowl of Dave Lieberman’s Black Bean Soup.
Something that would make the soup a centerpiece in a Mexican dinner. These corn fritters were the perfect compliment to a great soup.
Just place a fritter on the beans, scatter some Monterey Jack cheese on top and melt under a broiler for a minute.
Awesome!
Something that would make the soup a centerpiece in a Mexican dinner. These corn fritters were the perfect compliment to a great soup.
Just place a fritter on the beans, scatter some Monterey Jack cheese on top and melt under a broiler for a minute.
Awesome!
So Bland!! What a waste!
LINDABUTTER’s REVIEW WAS SPOT ON… I COULD HAVE WRITTEN THE SAME REVIEW SO I WON’T… Yes to adding sugar to the batter, Yes to cutting paprika in half (full teaspoon works, though) and YES to syrup and butter when eating. Instead of sprinkling with salt after placing on paper towel to drain,, I gave them a light sprinkle with SUGAR instead!!! Thanks NEELY’S!!!!!!
Smoked paprika was overpowering. I like my corn fritters denser.
Best corn fritter recipe… Didn’t have smoked paprika, just used regular… We have an abundance of fresh corn from our garden and I will make these again.. Thank you!
These were so good!! Don’t need to change a thing.
Excellent!