Serve warm or cooled, as a side at breakfast, as an appetizer with garnishes or melted cheese on top, with soup, or as a dessert with orange marmalade, honey or molasses. We like them sprinkled with grated Parmesan cheese and/or bits of sautéed Chorizo sausage.
I cook the fritters on a teflon-coated griddle. If you cook them on a griddle or skillet that is not teflon, coat the pan with oil before cooking the fritters. I am using fresh corn, but I am sure that defrosted frozen corn kernels would work well, too. I prefer the sun-dried tomatoes that are marinated in oil. I like to use some of the oil from the sun-dried tomatoes marinade in the fritters.
- 6 tablespoons vegetable oil or olive oil
- 3 cups fresh corn kernels
- 1/3 cup sun-dried tomatoes cut into small pieces
- 3/4 teaspoon salt
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup buttermilk (I usually mix 1 teaspoon vinegar into 1 cup milk)
- 2 eggs, lightly beaten
- Heat 3 tablespoons of the oil in a medium skillet or Wok. Add the corn, sun-dried tomatoes, and 1/2 teaspoon of the salt. Cook and toss the mixture over medium-high heat until heated and well-mixed, about 3 to 4 minutes. Spread the corn onto a plate to cool slightly.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
- Stir together the buttermilk, eggs and remaining oil. Add to the dry ingredients and stir until blended.
- Add the corn mixture and stir until just combined.
- Heat a griddle to medium-high. Drop large spoon-fulls of the mixture onto the griddle, turn the temperature down to medium, and cook for 3 minutes. Turn over and cook for 3 minutes. Remove from griddle onto a plate.