In Ky these use to be a common stable found on the table at every meal. Not so much anymore. I remember trying to teach my sister how to cook these fritters. It was such a disaster the first time. She ended up with either raw centers or burned edges…oh she was a toughie. They are wonderful discs of crispy fried onions and corny perfection! We actually use whatever onions we have at the time, green onions, vidalia, red onions, sweet…what ever is available! You can also finely chop up green/ red peppers or banana peppers/pepperonicini’s for variety.
Sweet Corn and Onion Fritters
Makes approx. 12
1/2 C self-raising flour
1/2 tsp paprika
1/2 tsp chili flakes or cayenne pepper
1/4 tsp pepper
1/4 tsp salt
3/4 C milk
2 eggs, separated
2 tbsp parsley, finely chopped
1 can of drained sweet corn kernels
1 medium onion, diced very small
Oil for frying
Place the flour, paprika, cayenne pepper, salt and pepper into a bowl and mix together. Whisk the milk, egg yolks and parsley together and pour into the flour mixture, beating until well combined.
Whisk the egg whites until they form soft peaks and then fold into the batter along with the sweet corn kernels and diced onion. Leave to one side while you heat a few tablespoons of oil in a frying pan.
Fry heaped tablespoons of the mixture in batches over a medium heat for around 3-4 minutes on the first side, then flipping and cooking for a further 2-3 minutes. Place on a plate under foil and put into a low oven so they stay hot while you cook the rest of the fritters.
Serve warm with a little mayonnaise, ranch dressing or salsa. You can freeze any leftovers for re-heating at a later date; just make sure you wrap them well in foil or plastic wrap.