Get the recipe for my crispy, savory Cornmeal Scallion Fritters made with fresh green onions and yellow cornmeal. These delicious little fritters are ready in 15 minutes and make the perfect side dish for almost any meal!
One of my favorite things to make when it’s chilly weather is soup! Whether it’s my delicious Tomato Tarragon Soup, Tomato and Roasted Garlic Soup or Homemade Vegetable Beef Soup. And to serve along with those soups, we always enjoy a few of these Cornmeal Scallion Fritters.
You know, when I make soup I don’t always put much thought into accompaniments other than garnishes for the soup itself. But a good soup deserves a great side, doesn’t it?
Our usual is just plain crackers or maybe garlic bread or cheese toast. But with a really smooth, silky soup, I think perhaps something a bit different is called for. Something you can dip in and soak up all that goodness. And a little crunch is also nice.
These lovely, crispy pan-fried fritters fill all those requirements! And they’re delicious. I mean, really…it’s fried cornbread. Come on, what’s not to like about that? This fritter recipe is very similar to deep-fried hush puppies and just as tasty!
I normally use only finely ground white cornmeal for any cornbread recipe, but for this I used yellow. I really wanted the extra crunch that you can only get from the yellow variety. And, even being the cornmeal snob that I am, I liked it. I liked it a lot.
This is a very simple recipe with easy-to-source, budget-friendly ingredients and I’m sure you and your family will enjoy it as much as we do.
💗 Why We Love This Recipe
- It’s quick and easy – 15 minutes total time
- It uses common pantry ingredients.
- Fried cornbread taps into our deeply southern food culture roots.
🥘 About the Ingredients
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- Yellow Cornmeal – Even though I rarely use yellow cornmeal, I highly recommend it for this recipe. It gives a noticeable crunchy texture to the finished fritters. You’ll need plain cornmeal, not cornmeal mix.
- Milk – I prefer whole milk. You can use a milk substitute if you want.
- Scallions – Also called green onions. Make sure they’re finely diced and roughly equally divided between white and green parts.
- Peanut Oil – This is my preferred oil for frying because it handles the higher temperatures without smoking or breaking down. You can also use canola, vegetable oil, avocado oil, safflower oil, or any neutral flavor oil with a high smoke point.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Cornmeal Scallion Fritters
- You start by whisking together all the ingredients except the peanut oil in a large mixing bowl. Mix until everything is well combined.
- While you’re mixing up the simple batter, go ahead and heat the peanut oil to a depth of about 1/4 inch in a large skillet (preferably cast iron) over medium-high heat.
- When the oil is hot but not smoking, spoon in the batter using a heaping tablespoon of batter per fritter. Don’t crowd the pan and don’t let the edges of the fritters touch.
- Cook, turning once, until golden brown. About 2-3 minutes per side, or 4-6 minutes of cooking time total. Cook in batches until all remaining batter is used.
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- As each batch of fritters is cooked, transfer them to a rimmed baking sheet lined with either paper towels or a wire rack. Keep warm in a low oven.
After each batch of fritters is cooked, use a slotted spoon to remove any bits left in the hot oil so that they don’t burn while cooking the remaining fritters.
🔀 Recipe Variations
- Use buttermilk in place of whole milk for a lovely, tangy background flavor.
- Add sour cream or greek yogurt to the batter.
- Add well-drained whole kernel corn, creamed corn, or fresh corn cut from the cob to the batter for a recipe that’s more akin to sweet corn fritters.
- Substitute very finely chopped white, red, or yellow onions for the scallions.
- Try adding your favorite herbs and spices to the batter – dried basil and oregano would be nice.
- Add a couple of tablespoons of grated parmesan cheese for a boost of flavor!
🍽 Serving Ideas
- Make appetizers by cooking smaller fritters (about 1.5 teaspoons of batter each) and topping each with a tiny dollop of sour cream or plain yogurt.
- For an excellent breakfast, serve a stack of two or three topped with a runny fried egg or a lovely poached egg.
- Top a spring salad with two crispy fritters and serve with homemade Green Goddess Dressing.
- Pair warmed leftovers with a boiled egg or fresh fruit for a quick snack.
🍚 How to Store
These fritters are great either hot or at room temperature and may be kept at room temperature for up to four hours before serving. To store, wrap them securely and store in the refrigerator for 3 to 4 days. They may be reheated in a low oven (250 degrees) for about 10 minutes. Keep in mind that the reheated fritters won’t be as crisp as freshly cooked ones.
❓ Questions About Cornmeal Scallion Fritters
There are a few reasons why your fritters might not hold together. First, if the oil isn’t good and hot when you add the batter to the pan, it will spread more than it should. You want the oil hot enough that it immediately begins solidifying the outer edges of the fritters and holds them together. Second, even though these cook very quickly, don’t try to flip them too soon. It’s better to allow the bottom crust to form very well rather than to rush to get them flipped for cooking on the second side. And third, you may have made your batter too thin. This should be a somewhat thick batter.
You can use a thermometer, of course, to make sure your oil is at least 375 degrees. If you’re an old-fashioned cook like me, you’ll drop a tiny bit of the batter into the oil. If it sizzles vigorously on contact, the oil is ready.
If your fritters are soggy, it’s probably because the oil wasn’t hot enough before adding the batter to the pan. When the oil is hot, it forms a crust that keeps your fritters nice and crispy.
Many flour-based batters need a resting period before cooking. However, these cornmeal patties do not. You can mix and start cooking immediately.
Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Cornmeal Scallion Fritters
- 1 large egg lightly beaten
- 1 cup milk
- 1 ⅔ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped green onions
- 1 cup Peanut oil for frying
- In a large bowl, whisk together all ingredients except peanut oil, mixing until well combined.
- Heat the oil to a depth of about 1/4 inch in a heavy skillet (preferably cast iron) 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. About 4 minutes cooking time total. Cook in batches until all batter is used.
- As each batch of fritters is cooked, transfer them to a baking sheet lined with paper towels. Keep warm in a low oven.
- Before adding the batter to the pan, make sure the oil is hot enough that it will immediately begin solidifying the outer edges of the fritters to hold them together.
- After each batch is cooked, use a slotted spoon to remove any bits left in the hot oil so that they don’t burn while cooking the remaining fritters.
- To store, wrap securely and store in the refrigerator for 3 to 4 days. They may be reheated in a low oven (250 degrees) for about 10 minutes. Keep in mind that the reheated fritters won’t be as crisp as freshly cooked ones.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 6, 2012. It has been updated with additional information.