Corn fritters, which originated in American Indian culture, are particularly loved in the South, especially when local corn is in farmers markets. And it won’t be long before that sweet time of the season is upon us.
Like hush puppies, corn fritters go well with barbecue or fish. But consider serving them as an appetizer or a snack with a delicious Southern comeback sauce. The sweet taste of the fritters goes well with the savory flavors in the sauce, whirling around your taste buds, making a nice change of pace from chips with dips.
(READ MORE: Courters’ Kitchen: Cuban-inspired cornbread fritters make a savory side dish)
Fritters do take a little more work than stirring together a few ingredients in a bowl and opening a bag of Fritos, but I believe you’ll find them well worth the effort.
Best yet, the tedious process of shucking the corn and removing all the silks can be done a day ahead. After that, it’s just a matter of mixing and stirring and frying. Presto! You have fritters. You can make the comeback sauce a day ahead too, allowing those delicious flavors to meld.