Fry these up and stuff them in a big roll with shaved cabbage and mayo for your vegetarian friends. They deserve big po’boys of fried things too! Or serve them as a side or even a party-food popper.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a bowl, whisk together the egg yolks, brown sugar, and 1/2 teaspoon of the salt until the mixture is pale and slightly thickened. Put the corn in a large bowl. Add the buttermilk and the egg-yolk mixture and stir to combine.
Step 2
Whisk together the flour, cornmeal, baking powder, and the remaining 3/4 teaspoon salt. Stir into the corn until just combined.
Step 3
Heat 2 inches of oil in a large pot or electric skillet to 325°F.
Step 4
Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
Step 5
Working in batches, drop the corn mixture into the hot oil 1 tablespoon at a time. Fry on one side for 2 to 3 minutes, until golden. Turn the fritters and fry the second side for 2 minutes or until golden. Remove and drain on a wire rack set over a paper-towel-lined baking sheet to catch drips.
