Since the time my kidlets were little one of our family’s favorite snacks/and or desserts were corn nuggets as my kidlets called them. Now, most people don’t serve them this way, at least in the south, they are meant to be savory, but I took it to another level, and they have been a snack in our home ever since!
The reason they fell in love with these is because they are very reminiscent of an Italian favorite, the zeppole. I sprinkle powdered sugar on these and they are dessert-like. They differ from zeppoles in that I don’t use pizza dough to make them, the way I do with my zeppoles. I make a pancake batter and they become transformed into a magical, appetizer that really more dessert like. You can make these savory and mix in some cayenne pepper or totally dessert like, which is what I encourage. But either way, this is a simple tasty treat, and so easy to whip up.
Simplicity, sweet and simple, what more do you need? Oh and my youngest son Henry just said these were amazing! So there you have it!
Corn Fritters aka Corn Nuggets
A simple dessert or appetizer that's quick, easy, and so satisfying!
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 1 1/2 cups of cooked corn off the cob (I microwave this for about 4 or 5 min. with a tiny bit of water in a microwave safe bowl, with some a little bit of butter for flavor and to soften the kernels. You can omit this step but I like to layer flavor)
- 1 1/2 cups of all-purpose, unbleached flour
- 3 tsp. of baking powder
- 1/3 cup of sugar
- 3 tbsp. of melted butter (unsalted preferred)
- 1 cup of buttermilk (homemade buttermilk add 1 tablespoon of white or apple cider vinegar to whole milk, let sit five minutes at room temp. and use as you would regular buttermilk, a nice hack for the real thing!)
- 1 egg slightly beaten
- Kosher salt, a pinch
- Powdered sugar
- Canola oil for frying
- In large Dutch oven or deep fryer heat about 2 inches of oil. Meantime, in large mixing bowl, add dry ingredients, mix well to combine, add in milk, melted butter, and egg, mix well, add in cooled corn.
- Drop by tablespoonfuls into hot oil. I find a cookie scoop works perfect for this! Don’t overcrowd. Move around in oil with spoon or spider, cook until lightly golden and they float to top. Drain on baking sheet lined with a baking rack, let drain, then while still warm, not super hot, top with powdered sugar or shake a few at a time in brown paper bag. Serve immediately! Or reheat 1 minute in microwave if needed.