• 1/3 c cornmeal
  • 1/4 c Better Batter All-Purpose Flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • 2 Tbl fresh parsley, minced
  • 1/2 c milk
  • 2 c grilled corn (or if you don't want to grill yours, you can use regular corn kernels)
  • Cooking oil (I used vegetable oil)


Preheat the oil in the skillet. Heat a nonstick skillet over medium-high heat. Add 3-4 Tbl cooking oil to the pan. Prepare the corn batter. In a large bowl mix together the cornmeal, flour, baking powder, salt, pepper, and minced parsley. Add the milk and mix well with a fork. Stir in the grilled corn and thoroughly mix until all the kernels are well-coated in the flour mixture. Add more milk, one tablespoon at a time, if the mixture seems overly dry. Pan fry the fritters. Using a 1/4 c measuring cup, scoop up the corn mixture and place into the hot oil. Press down on the corn mixture to flatten, but keep the mixture intact. Cook for up to 5 minutes on the first side, or until golden brown, then flip and cook an additional 5 minutes or until the second side is golden brown. Remove to a paper towel-lined plate and keep warm while cooking remaining batter, adding additional cooking oil as needed. Serve immediately. Makes 6-8 fritters, or make smaller ones as an appetizer using 2 tablespoonfuls at a time. These are crispy and delicious and best eaten the day they are made. Adapted from Table For Two