Southern Cornbread Fritters
Crispy and delicious Southern Cornbread Fritters, perfect as a snack or side dish.
Equipment
- Heavy-bottomed skillet For frying fritters.
Ingredients
Main Ingredients
- 2 cup self-rising plain cornmeal
- 1.5 cup boiling water
- 0.5 inch vegetable oil for frying
Instructions
- Pour about 1/2 inch of vegetable oil into a heavy-bottomed skillet. Heat the oil to around 350°F or until it shimmers but doesn't smoke.
- In a large bowl, mix the self-rising cornmeal with about 1 1/2 cups of boiling water. Stir carefully until combined. The batter should be thick but pourable. Add more water gradually until it resembles very thick pancake batter.
- Once the oil is hot, pour or spoon about 1/4 cup of the batter into the oil. Cook for 3 to 5 minutes until the edges turn brown, then flip and cook for an additional 3 to 4 minutes.
- Drain the cornbread fritters on a plate lined with paper towels. Serve warm.
Notes
For a twist, you can add chopped jalapeños or shredded cheese to the batter for extra flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.