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Prep Time 15 minutes
Cook Time 20 minutes
Servings 30 Servings


  • 2 cups cornmeal
  • ½ tsp. baking powder
  • 2 cups milk
  • 2 tbsp. butter
  • 2 tbsp. granulated sugar
  • ½ tsp. salt
  • 1 cup baby corn
  • 3 eggs
  • 4 cups corn oil for frying


  • In a medium container, mix the cornmeal with the baking powder.
  • In a medium saucepan add the milk, butter, sugar, salt and heat to a boil. Remove from the burner, add the cornmeal and mix until it forms a pasty mixture. Let cool and add the sweet corn and the eggs one by one.
  • In a deep frying pan add the oil and heat. Add the mixture by spoonfuls and fry until golden brown.
  • NOTE: To vary the flavor you can add a tablespoon of pesto sauce to the mixture.
Course: Fritters

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