Hello beauties! These corn fritters have a tender buttermilk crumb that’s spiked with gently spicy green chiles and sweet corn kernels. You might know these deep-fried nuggets of deliciousness as hush puppies, but whatever you call them, one thing is the same: they’ll be gobbled up fast from the fryer. For an easy dipping sauce, stir together mayonnaise and a dash of hot sauce. Pro tip: Get out your candy-thermometer to help you keep the temperature on the oil steady. Consistently heated oil is the key to a crisp, golden crust, and a soft, fully cooked interior.

Marianne Williams
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high to 360°F. Meanwhile, stir together cornmeal, flour, sugar, baking powder, and 1½ teaspoons of the salt in a large bowl. Whisk together eggs, buttermilk, and butter in a separate bowl; stir into cornmeal mixture until combined. Fold in corn, chiles, and scallions.

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  • Working in batches, drop rounded tablespoonfuls of batter into hot oil; cook, flipping occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a wire rack. Sprinkle with remaining ½ teaspoon salt; serve immediately.