Amish Corn Fritters

Instructions:

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add corn kernels and chopped onion to the dry mixture. Toss to coat and separate any clumps.
3. In a separate bowl, beat the eggs and whisk in the milk until smooth.
4. Pour the wet mixture into the corn and flour mixture. Stir just until the batter comes together—do not overmix.
5. Heat about ½ inch of vegetable oil in a heavy skillet over medium heat until hot and shimmering.
6. Drop spoonfuls of batter into the oil, gently flattening each with the back of the spoon.
7. Fry each side for 2–3 minutes, or until golden brown and crisp.
8. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm.

Variations :

• Cheesy Corn Fritters: Stir in ¼ cup grated cheddar or parmesan cheese for added richness.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the batter.
• Herbed Fritters: Mix in fresh chopped parsley, chives, or dill for a burst of freshness.
• Sweet Version: Add 1–2 tablespoons of sugar and omit the onion for a dessert-style fritter.
• Mini Fritters: Use a teaspoon to make bite-sized fritters perfect for hors d’oeuvres.

Tips :

• Drain Well: Use a wire rack or paper towels to keep fritters crisp after frying.
• Heat Control: Keep oil at a steady medium heat to prevent burning or soggy centers.
• Even Size: Use a cookie scoop or measuring spoon for uniform fritters that cook evenly.
• Serving Ideas: Try them with sour cream, ranch dip, or a drizzle of maple syrup or honey.
• Make Ahead: Cook and cool fritters, then reheat in the oven or air fryer for a quick snack.

Amish Corn Fritters are a timeless favorite—quick to prepare, deeply satisfying, and always crowd-pleasing with their warm, rustic charm.