Cornbread Fritters - Master Cookbook Recipe # 121

Name: Cornbread Fritters - Master Cookbook Recipe # 121
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12-15
Cuisine: Southern
Ingredients: 2 cups self-rising cornmeal mix; 1 1/2 cups buttermilk; 1 large egg; 6 Tbsp salted butter, melted; 1 Tbsp granulated sugar (optional, for a hint of sweetness); For Frying: 1/2 inch of cooking oil and 1/4 cup butter (for that skillet-fried flavor)

These fritters are the ultimate Southern treat. By frying the batter in a mixture of oil and butter, you get a crunch that is second to none with a soft, tender middle. They are best served hot and fresh right out of the skillet!

This is recipe #121 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 15 minTotal time: 20 min

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Ingredients

2 cups self-rising cornmeal mix
1 1/2 cups buttermilk
1 large egg
6 Tbsp salted butter, melted
1 Tbsp granulated sugar (optional, for a hint of sweetness)
For Frying: 1/2 inch of cooking oil and 1/4 cup butter (for that skillet-fried flavor)

Instructions

Batter Up: In a medium bowl, stir together the cornmeal mix, buttermilk, egg, melted butter, and sugar (if using) until well combined.
Heat the Skillet: Place the oil and the 1/4 cup of butter in a 10-inch cast-iron skillet. Heat over medium-high until the butter is melted and the oil is shimmering.
Fry: Drop the batter by the tablespoonful into the hot oil. Don't crowd the pan!
Flip: Fry until the edges are golden brown and bubbles appear on the surface, then flip to brown the other side.
Drain: Once both sides are crispy and golden, remove the fritters and let them drain briefly on a paper towel-lined plate.

Notes

Tammy’s Tip: "The key to a good fritter is that bit of butter in the frying oil,it gives them a flavor and a beautiful brown color that oil alone just can't match. Just keep an eye on your heat so that butter doesn't burn!"