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Have you ever had a hushpuppy? I’ve only had one. Literally, one. We were in South Carolina and there was one left at the salad bar. It was still hot and totally delicious but the family in front of me seriously took the entire pan. Who does that? Ugh, thanks for leaving me one! I watched with totally creepy eyes for the rest of dinner but they never got refilled. Dagnabit! And since I didn’t have enough to really try to make my own version I did the next best thing, I made honey butter fried corn fritters. Is that even a thing? Probably not but good golly they were yummy!
We had actually just made corn dogs, which did not go very well (turn that oil up folks or that stinking corn mixture floats right off) and then when I served the few good ones the girls informed me that they like plain hot dogs and not corn dogs. 🙁 Clearly my fail ruined them. I’m dying to try Corn Dog Commander just to help them fall in love but back to the fritters.
I had no desire to dip anymore corn dogs (have I mentioned that I actually love the things?!) just for the kids to whine so I did what any healthy parent would do, I fried the batter and rolled them in the world’s best honey butter. Yes, world’s best honey butter. And then we all shoveled them into our faces because fried corn and honey butter are heaven. And now you should back away from the computer before your drool ruins the keyboard.
What Are Corn Fritters?
A corn fritter is a fried food consisting of a portion of batter or breading which has been filled with corn.
Corn fritters originated in Native American cuisine.
Can You Freeze Corn Fritters?
Finished corn fritters freeze well.
Once the fritters have cooled, stack them in airtight containers, with baking parchment between the layers of fritters, and freeze for up to 1 month.
How Do You Reheat Corn Fritters?
Reheat corn fritters for about five minutes in the toaster oven.
Or, you could also thaw them for about an hour on the counter and quickly reheat in a pan.
Honey Butter Fried Corn Fritters
Honey Butter Fried Corn Fritters
Ingredients
- 3/4 Cup Yellow Cornmeal
- 3/4 Cup All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 3/4 teaspoons Baking Soda
- 1 1/2 teaspoons Sugar
- 1/2 teaspoon Salt
- 3/4 Cup Buttermilk
- 2 Eggs, whipped
- [Honey Butter]
- Oil for Frying
Instructions
- Heat a large dutch oven over medium, almost medium high heat.
- In a bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt.3/4 Cup Yellow Cornmeal, 3/4 Cup All Purpose Flour, 1 1/2 teaspoons Baking Powder, 3/4 teaspoons Baking Soda, 1 1/2 teaspoons Sugar, 1/2 teaspoon Salt
- Whisk to evenly combine.
- In a small bowl, whisk together the buttermilk and eggs.3/4 Cup Buttermilk, 2 Eggs
- Add to the dry ingredients and stir until just coming together but a few flour streaks remain.
- Make the honey butter.[Honey Butter]
- Once the oil is hot, use a 1/4 cup measuring cup to drop the batter into the hot oil.Oil for Frying
- Transfer to a paper towel lined plate and then into a basket or bowl.
- Drizzle with honey butter and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are absolutely Divine! FYI for people who asked, this is technically a hush puppy, which uses cornmeal, no kernels. Corn fritter = no corn meal (only flour) but has corn kernels added (I used the mexi-corn). Each great in their own way, this recipe is totally elevated with the honey butter. Nice job!!
Thank you so much for the feedback Wendy!!
I added a can of well drained whole kernel corn to my batter. OH YUM
Yum! That sounds amazing!
Is the cornmeal
Plane
Or
Self rise
Hi Jan! Just plain cornmeal.
In my family you made hush puppies all you need is some onion in them chopped very finely, our fritters are basically hush puppy mix with some type of veggies in them, corn, zucchini or squash grated or just extra Vidalia onions. You could even throw in some cheese, that’s how we do things in Cherokee anyway. Now your honey butter takes it to the next level!
Thank you so much Rene! I love the sound of your hush puppies!!
You may have already went over this, but I am new, what type of oil do you use when frying these and at what temperature?
We like to use peanut, vegetable or canola oil and it’s best between 350-375 degrees.
I haven’t tried it yet, but read that if you dry hot dogs with paper towels before battering them for corndogs the breading stays on.
Good to know!