Ingredients
- 2 Cups Flour
- ¼ Cups Corn Meal
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ½ Teaspoons Pepper
- 2 Eggs (lightly beaten)
- ¾ Cups Milk
- 12 Ounces drained Whole Kernel Corn
- 8 Ounces Cream Corn
- Honey (optional)
- 3-4 cups oil (or 2 inches deep in the pan)
Directions:
- In two separate bowls, combine dry ingredients in one, and the wet ingredients in another.
- Pour the wet ones into the dry ones and mix throughly with a spoon, until batter is roughly the consistency of pancake batter.
- Heat oil in a pan on medium-high heat approx. 360-370°.
- When the oil is heated, spoon ‘balls’ of batter (as big or small as you like) into the pan and fry until golden brown, a minute or two on each side.
- Make sure they cook all the way through. Remove fried corn balls from the oil onto a wire rack to drip dry, or a plate lined with paper towels to soak up the excess oil.
- Serve hot with honey for dipping.
Air Fryer Instructions: You will need parchment paper liners, preferably ones that are basket-shaped. Place liner into the air fryer. Depending on the size of your air fryer, spoon between 4 and 8 fritter balls into the lined air fryer. Make sure there is plenty of space around each fritter to allow proper air-flow. Cook at 370° for 7-8 minutes, flip and cook for an additional 7-8 minutes.
