Appetizer: United States – Appalachian United States – Appalachian Corn Fritters

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1/2 cup (60 g) yellow cornmeal, medium grind
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 g) unsalted butter, melted
- 3 ears fresh corn, kernels removed, about 1 1/2 cups (240 g) kernels
- 2 scallions (green onions), thinly sliced, about 1 1/16 oz (30 g)
- 1/2 cup (120 ml) vegetable oil or lard for frying (more as needed)
- Optional for serving: honey (to taste), apple butter (to taste), or hot sauce (to taste)

Show original ingredient measurements

- 1/2 cup (60 g) yellow cornmeal, medium grind
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 g) unsalted butter, melted
- 3 ears fresh corn, kernels removed, about 1 1/2 cups (240 g) kernels
- 2 scallions (green onions), thinly sliced, about 30 g
- 1/2 cup (120 ml) vegetable oil or lard for frying (more as needed)
- Optional for serving: honey (to taste), apple butter (to taste), or hot sauce (to taste)

Instructions

Short Description:
Crisp-edged, tender corn fritters made with cornmeal, fresh corn kernels, and tangy buttermilk, fried until golden and served warm as a starter or snack.

Regional Notes:
This Appalachian version relies on cornmeal and fresh summer corn kernels combined with buttermilk, reflecting the region's historic reliance on corn and farmhouse dairy. Unlike sweeter or creamed-corn fritters from other regions, these are lightly seasoned and often served warm with butter, honey, or a tangy dipping sauce.

1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, pepper, and sugar.
2. In a separate bowl, beat the eggs with the buttermilk and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Fold in the fresh corn kernels and sliced scallions.
4. Heat a large heavy skillet over medium-high heat and add enough oil to come about 1/4 inch (6 mm) up the side. Heat until shimmering and a small drop of batter sizzles on contact (about 350°F / 175°C if using a thermometer).
5. Using a tablespoon or small scoop, drop rounded tablespoons of batter into the hot oil, spacing fritters about 1 inch (2.5 cm) apart. Fry in batches to avoid crowding.
6. Cook each fritter 2 to 3 minutes per side, or until deep golden brown and cooked through. Adjust heat as necessary so they brown without burning.
7. Transfer fritters to a paper towel–lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) while finishing remaining batter.
8. Serve warm as an appetizer with optional accompaniments such as a drizzle of honey, a smear of apple butter, or a few drops of hot sauce.