I used to eat corn fritters a lot when I was a kid and I really love them too. I haven’t had them in ages until I made these so the recipe goes like this: in a mixing bowl add either 1 cup each of cornmeal and all purpose unbleached flour or forgo the cornmeal and add 2 ups of all purpose unbleached flour, grated nutmeg equivillant to a pinch, 1/4 cup of nido, 2 pinches of baking powder, 3 pinches of either turbindano sugar or palm sugar, 1 pinch of pink salt, 1 egg, 1/2 cup of water.
Mix this in to a batter and add 1 cup of frozen corn kernels. If you are asking about which type of cornmeal you can use. I think honestly you can either use either yellow or white cornmeal. While you are making the batter add a little water at a time while you are stirring to make sure your batter is lump free and everything is blending nicely.
In a medium or large cast iron skillet on high heat heat up the skillet and add oil that has a high smoke point like avocado, corn, canola, peanut, grapeseed, sunflower or safflower oil. Fry in batches of 3 until all of the batter is used up and they are done on the inside and golden brown on the outside. Place these on a paper towel lined plate to absorb the excess oil.
These are delicious either alone or either with honey or pure maple syrup which is a bit pricy. The cheap one is nothing but added sugar, high fruitose corn syrup and artifical flavoring and very bad for health so please stay away from those. Also you can add agave nectar to it too also if you wish.
Usually syrups like mrs. butterworths and log cabin I pretty much avoid. I hope you will enjoy this as much as I do.
