(We eat these in the winter with our tasty fresh corn!)
- 1 cup all-purpose flour
- 3/4 cup stone-ground yellow corn meal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup onion - minced
- 1/4 cup sour cream
- 2 large eggs
- 1 cup fresh corn kernels (from about 1 large or 2 small ears of corn). Coarsely chopped. (Drain off liquid If using frozen corn)
- 1 tablespoon press garlic
1. In a medium bowl, stir the flour, cornmeal, baking powder, salt.
2. In a small bowl whisk the milk, sour cream, eggs.
3. Gently stir in the milk mixture into the flour mixture just until blended. Stir in the garlic, corn and onion. Let sit for 10 – 15 minutes. Meanwhile position a rack in the center of the oven and heat the oven to 200 degrees.
4. Pour the oil into a small, heavy frying pan, preferably cast iron, to a dept of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to a minimum low so that the fritters cook gently. When golden grown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula on the bottom, 1 to 2 minutes longer. Transfer the fritters to a wire rack set over a baking sheet and sprinkle generously with salt. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2 inch depth. Serve right away with salsa.