Corn-Grits Fritters
Source of Recipe
Aunt Saunny
ear fresh corn, about 1/2 cup corn kernels
1 large egg, separated
6 tablespoons milk
1 tablespoon unsalted butter, melted
1/4 cup basic boiled grits
1 cup all-purpose flour
3/4 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
vegetable oil or shortening, for frying
tartar sauce
cocktail sauce
Using a paring knife, split the corn kernels down the center, then scrape them from the cob. Set aside.
Beat the egg yolk with the milk, butter, and grits. Or put these ingredients in a food processor and run until smooth. Stir in the corn.
Sift the flour, salt, sugar, and baking powder into a mixing bowl. Stir in the corn mixture.
Beat the egg white until stiff and fold into the batter.
Pour enough oil into a medium-size skillet to reach a depth of 1 inch. Heat the oil over medium heat.
Drop the batter by tablespoonful into the hot oil. Do not crowd the pan. Fry the fritters, turning once, until golden brown, about 4 minutes.
Repeat with the remaining batter, adding more oil if necessary. Drain on paper towels and serve hot with tartar and cocktail sauces.
Makes about 30 fritters.
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