One of my favorite things to make when it’s still a bit chilly out during the spring, is a delicious Tomato and Roasted Garlic Soup. And to serve along with it, we always enjoy a few of these Cornmeal Scallion Fritters.
You know, when I do make soup I don’t always think much about any accompaniments other than garnishes for the soup itself. But when I was cooking that tomato soup one day, 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 started thinking about something a little different. Something I could dip in and soak up all that goodness. I also thought a little crunch would be good. 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, even being the cornmeal snob that I am, I liked it. 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.
- 1 egg, beaten
- 1 cup milk
- 1 2/3 cup cornmeal
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped green onions
- About 1 cup peanut oil
- In a large bowl, whisk together all ingredients except peanut oil, mixing until well combined.
- Heat 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. 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.
- Tip: After each batch of fritters is cooked, use a slotted spoon to remove any bits left in the hot oil so that they do not burn while cooking remaining fritters.
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More fritter recipes you might enjoy:
- 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