You might think these are fritters but the texture and consistency is totally different. I use frozen corn because it seems to keep it's crisp in this recipe and I think that's the charm of this dish. I would call these appetizers or Hors d'oeuvres, but you could serve these as a side dish and NO ONE would complain.
These Corn Dodgers couldn't be simpler, and this batch makes about 36 or so. You'll need plenty cause no one will stop at a couple. You have to get the oil hot and gently spoon the batter into the hot oil. Let them get brown on the bottom before gently flipping them. Oh boy are these good. Give them a try!
|Frying up in a pan!|
2 cups frozen corn kernels (drained)
1/4 cup milk
1/3 cup AP flour and SR cornmeal combined
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp Tony Chachere's
2 tbs butter
2 tbs vegetable oil
Place the corn into a bowl with warm water for 5 mins, drain the liquid off, stir in the milk, flour and corn meal, and all seasonings. Melt the butter and heat the oil in a skillet on MED/HI. Put tablespoon-fulls of the corn batter in the hot skillet carefully. Fry until brown on bottom, then turn over until other side browns. Drain the dodgers on a paper towel on a paper plate. Serve warm or keep batches warm in a 200º oven until all are done.
I sure hope you take the time to make these and try them out, Golly Ned these things are amazing.