We owe our corn fritter legacy to the Deep South, where corn fritters were first popularized in the United States. However, the idea of pairing our favorite starch with hot oil isn’t unfamiliar to other cultures. Indians make pakoras, Indonesians fry bakwan jagung, and Thai people produce tod man khao pod.
With America producing more corn than any other country in the world, it is no surprise that corn fritters have become a popular dish in all regions of the country. Let’s celebrate this delectable dish that can be enjoyed baked, pan-fried, or (my favorite) deep-fried to a crisp gold brown.vegetable. Just add your favorite dips and spices to change these treats from sweet to spicy. If you’re worried about all the deep-frying, try baking any of these fritters on a lightly greased baking sheet or lightly frying them in a pan. Here we share recipes that celebrate the best corn has to offer with a list of fritters that will make using up the last of that sweet summer corn a snap.
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Angela Carlos is The Daily Meal’s Cook Editor. Follow her on Twitter @angelaccarlos.