If you saw my last post for the Tomato Roasted Garlic Soup, you may have noticed that there were a couple of fritters on the plate. Those were some of these Cornmeal Scallion Fritters.
You know, when I make soup I don’t always think much about the accompaniments other than garnishes for the soup itself. But when I was cooking that tomato soup, I started thinking about what would be good along with it. Our usual is just crackers of some kind or maybe garlic bread or cheese toast. But with that really smooth, silky soup I wanted something different. Something I could dip in and soak up all that goodness. I also wanted crunch. These fritters really worked great! And they’re delicious. I mean, really…fried cornbread. Come on, what’s not to like about that?
I normally use only finely ground white cornmeal, but for this recipe I used yellow. I really wanted the extra crunch that you can only get from the yellow type. And, cornmeal snob that I am, I liked it. A lot.
This is a very simple recipe. You start by whisking together all the ingredients except the peanut oil in a large bowl. Mix until everything is well combined.
While you’re mixing up the batter, go ahead and heat the peanut oil to a depth of about 1/4 inch in a heavy (preferably, cast iron) skillet over medium high heat. When the oil is hot but not smoking, spoon in the batter using a heaping tablespoon measure per fritter. Do not crowd the pan and do not let the edges of the fritters touch. Cook, turning once, until golden brown. It only takes about 4 minutes cooking time total. Continue cooking in batches until all the batter is used.
As each batch of fritters is cooked, transfer them to a baking sheet lined with paper towels. Keep them warm in a low oven.
Here’s a little tip: After removing each batch of fritters, use a slotted spoon to remove any bits left in the hot oil so that they don’t burn while you cook the remaining fritters.
Makes about 12 fritters.
More fritter recipes you might enjoy from around the internet:
- Leek Fritters from A Thought for Food
- Jamaican Banana Fritters from That’s So Yummy
- Crispy Zucchini Fritters from No Recipes
- Apple Fritters from Dessert for Two
- Swiss Chard Fritters from Mark’s Daily Apple
- Jalapeno Popper Corn Fritters from Closet Cooking
What I was up to…
- One year ago: Fried Tomatoes with Cream Gravy
- Two years ago: Ham and Cheese Quiche
- Three years ago: Old-Fashioned Southern Teacakes
- Four years ago: Black and White Bean Soup
- Five years ago: Braised Beef Short Ribs with Horseradish Mashed Potatoes