These gorgeously fiery corn fritters are perfect for weekend brunch when you serve them with some crisp bacon and poached eggs.
They’re also a lovely accompaniment at dinner time. And, let’s not forget about those midnight snacks when there’s seemingly nothing in the house. As long as you keep corn in the freezer or some tins, you’ve got a fantastically fiery side whenever you want it.
This will serve between four and ten people, depending on how much of the meal you want them to take up.
1 teaspoon Mad Dog 357 Hot Sauce
1½ cups Flour
2 cups Corn (or a 15-ounce can)
½ cup Milk
2 each Egg
1 teaspoon salt
½ cup Oil, for frying
In a large bowl, mix all the ingredients except the oil together and set aside.
Heat the oil in a large skillet over medium-high heat. Spoon about two tablespoons of batter into the hot oil. (You will want to fit as many fritters into the skillet as possible, just as long as you can keep them separate.)
Flip fritters after about 90 seconds (when you can see the edges beginning to brown. Cook the other side of the fritter for about the same time and repeat with the remaining batter.
You may want to serve with a dollop of sour cream and perhaps some chopped chives.