My crispy, savory Cornmeal Scallion Fritters are ready in just 15 minutes and make the perfect side dish for almost any meal!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 12fritters
Ingredients
1large egglightly beaten
1cupmilk
1 ⅔cupcornmeal
1teaspoonbaking powder
½teaspoonsalt
½cupchopped green onions
1cupPeanut oilfor frying
Instructions
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.
Notes
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.