Many years ago, our Grandpap had a little seafood shack right off the coast. From the outside it didn’t look like much, but once you tasted the food… oh boy. Nothing outside of what was on your plate mattered. The locals came to know and love an appetizer they named Grandpap’s Corn Fritters. They would always come in after a long day of basking in the sun or catching a wave to these buttery, fried, corn-infused bites. He also made a creamy, dilly dip that created a flavor combination that his community couldn’t get enough of. His restaurant has since closed, but its legacy lives on with Grandpap’s Corn Fritters! Try them for yourself. You’ll see why they were town-renowned!
Ingredients
For the yogurt dip:
- 2/3 cup yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
For the corn fritters:
- 1 bottle canola oil
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1 large egg
- 2/3 cup milk
- 2 tablespoons unsalted butter
- 1 cup fresh corn kernels
Directions
Step 1 –Preheat the oven to 200 degrees F.
Step 2 –In a bowl, mix the yogurt, the dill, the olive oil, and 1/2 teaspoon of the sea salt and chill until ready to use.
Step 3 –In a medium pot fitted with a deep-fry thermometer, heat the canola oil to 375 degrees F.
Step 4 –In a medium bowl, sift the flour, the baking powder, the salt, and the cayenne together.
Step 5 –In a separate bowl, whisk the egg, the milk, and the butter together.
Step 6 –Stir the wet ingredient mixture into the dry ingredient mixture.
Step 7 –Fold the corn into the batter and let it sit for 5 minutes.
Step 8 –Working in batches of 4-5 at a time, drop heaping tablespoonfuls of the batter into the heated oil and fry until golden, about 3 minutes per batch.
Step 9 –Drain the fried corn fritters on a paper-towel-lined baking pan.
Step 10 –Transfer the drained fritters to a second baking pan and keep warm in the oven while finishing the remaining batches.
Step 11 –Serve immediately with the yogurt dip.