In a large bowl, mix
together flour, cornmeal, baking powder, paprika. Cayenne,
salt and sugar.
Stir in the cracked
eggs one at a time, then gradually stir in the milk until
it's a thick pancake consistency or close to hush puppy
batter (for all you Southern folk :). Stir well to combine.
Stir in the corn.
In a large cast iron
skillet, add canola or peanut oil about 1/2 inch deep, and
put on medium heat. Once the oil is hot, (which you may
need to turn it up to medium high for the right temp at
first) begin pouring about 1/4 c of batter for each corn
fritter. If you need to, smooth out the batter a bit with
your measuring cup you used to pour.
See? You want them to
get all bubbly before you turn them.
Carefully, turn each
one. They should be a golden brown.
carefully smash down just a little if the cake looks too
thick to cook through. If you do happen to find your
fritters are getting too dark, turn down your heat a little.
Remove the fritters when both sides are golden. It only
takes a few minutes per batch.
Sprinkle with salt
when they've just come out.
I like to line a
cookie sheet with paper towels for them to drain on. I keep
the cookie sheet in the oven on about 275 degrees while
frying the next batch so the fritters stay really warm.
After you pile them
high on a platter, take your delicious honey and make these
the best corn fritters ever by drizzling it all over!
It's okay if it gets on the plate, too... just more to sop
Share, eat and enjoy.