Controversial Corn Fritters

The title said Corn Fritters.

The readers cried Hush Puppies.

Accusations of Fried Cornbread were flying.

All this over one little ole Paula Deen recipe over at Food Network. Granted, it got a 4 star rating...

I don't know about you, but I just love Paula Deen. Aside from her recipes and love for butter, I just think she's precious. Maybe its due to my ties to the south...and my love for all things southern. Maybe it's because she reminds me of what I call "home", even though I never actually lived there, but it's where my family is...or maybe it's all of the above.

Anyways, I stumbled up Paula Deen's Corn Fritters and decided to make them. I love corn fritters. I've never made them. And just so ya know, I've never made hush puppies either. So when I read through some of the reviews....well, I figured they'd be worth it, no matter what you wanna call 'em.

I did make several changes....there were a few reader complaints about lack of flavor, several about the consistency  and well.....the rest were either raves or debated about what they actually were. One or two people whined that they tasted like fried cornbread. Well, DUH!!! The ingredients are pretty much the same, aren't they? What did they expect?

Honestly

Oh...and before I go any further, I just wanna say...I'm still on the hunt for a really good Corn Fritter recipe. I want the kind that you find at the restaurants....the ones that are crispy on the outside and are like gooey creamed corn on the inside.

Got one you wanna share?
(said in her best Bartles and James impersonation) Thank you for your support!

Controversial Corn Fritters
Printable Version

1 1/4 cups cornmeal
1 1/4 cups self-rising flour
1/3 cup sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon creole seasoning
1 cup buttermilk
1 large egg
1/4 cup melted butter
1 15.25 oz can whole corn, drained
1/3 cup finely chopped onions
Vegetable oil for frying

Heat at least 2" worth of vegetable oil in a heavy pot such as a dutch oven to 325'F

In a medium sized bowl, combine the dry ingredients: cornmeal, flour, sugar, salt, garlic powder and creole seasoning
In a small bowl, combine the buttermilk and egg. Add the milk mixture to the flour mixture and mix the two mixtures until mixed well (hee hee...how many times can you use "mix" or a derivative there of, in a sentence) (sorry, I just couldn't help myself)

Stir in the melted butter, corn and onions.

Drop the dough into the hot oil by tablespoons. Don't over crowd them...you don't want the oil to cool off too much or you'll end up with wads of greasy cornbread that isn't cooked in the middle.

You want to cook them for about 2 - 4 minutes, turning once, until golden brown

Can you say.....Crispaaaaaaaay!

Drain them on a paper towel. If you like 'em salty, now would be the time to sprinkle salt on them, while they're still hot.

Then get a plate and serve up a few of these wonderfully flavored, arterycloggingbutyoudon'tcare, little morsels of southern goodness.

Call 'em what you want, but all I can say is....Mmmmm Mmmmm Good! 

Oh man...and I just thought of something...imagine these puppies....errrr....fritters, with chunks of jalapenos and cheese! 

Now THAT would be pretty damn good. Southwestern Fritters, Here I COME!!!