Corn Fritters

1/2 med onion chopped
2-3 tbsp bellpepper chopped
2-3 tbsp celery chopped
2 tbsp oil
Brown these in oil.

2 cups white cornmeal mix (this is not cornmeal it has flour and risers already added, it can also be found with dried buttermilk added)
1.5 cups milk
1 med egg
1/4 cup oil
1 tbsp sugar

Mix the mix according to package directions. The list above is for White Lily. Add the greater amount of liquid so the batter is a little thinner than for cornbread. Add the browned vegetables.
At this point you can also add one or more of the following: 2-3 tsp chopped jalapenos, 1/4 lb crumbled browned sausage, 1/2 c grated cheese.
Stir this well. Heat a heavy griddle or skillet over med-hi. Drop 3-4 tbsp batter on hot griddle. Turn when the bubbles on top start to pop and make holes. Keep stack warm.
Leftovers freeze well and can be warmed quickly in toaster oven or broiler. If you add meat (bacon or sausage) and cheese, these are a meal on the go.

Return to recipes or front page