WEEKDAYS 1e|12c|p

Corn Fritters with Scallions

Clinton Kelly
Servings: 6 - 8
15 to 30 min

A tasty way to use up leftover Pancake batter!

  • Ingredients
  • step-by-step directions
Corn Fritters with Scallions
  • canola oil (for frying)
  • 1 recipe Clinton's Classic Pancakes
  • 1/2 cup fine cornmeal
  • 1/4 teaspoon cayenne pepper
  • 1 bunch scallions (thinly sliced, white and light green parts only)
  • 1 1/2 cups frozen corn (thawed)
  • Honey (to serve)
  • Kosher salt (to taste)
  • Heat 3-4 inches of oil in a large Dutch oven to 360ºF. Line a baking sheet with paper towels.
  • To the pancake batter, add cornmeal and cayenne and stir to combine. Add scallions and corn kernels and fold until just combined.
  • Drop the batter by the tablespoon into the fry oil and fry until golden brown and cooked through, about 4 minutes. Remove to the prepared baking sheet and season with salt. Repeat with remaining batter.
  • Serve with honey.
  • Tip: The perfect way to use up leftover pancake batter! Use this batter to make apples fritters or crab fritters.
Similar categories: Breakfast & Brunch
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