Another deliciously simple recipe from Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl. These little fritters go perfectly with Holy Moly Chicken Pasole! Remember, you can use organic ingredients in place of anything you see below.

Nobody Better Lay a Finger on My Corn Fritter


3 ½ c all purpose flour

1 T baking powder

1 T sea salt

5 eggs

2/3 c whole milk

3 ¾ c yellow corn kernels, canned or defrosted, but well drained

2 T butter, melted plus more for frying


Preheat your oven to 500°. Combine flour, baking powder, and salt in large bowl. Add the eggs, milk, corn and melted butter and fold until completely moistened. Don’t worry, it’s supposed to be lumpy!

Place a large sauté pan over a medium heat. Add just enough melted butter to cover the bottom of the pan, and drop corn batter by tablespoon full into the hot butter. Fry until brown on both sides, and transfer to a baking sheet to bake at 500° for 5 minutes once all the fritters have been fried. Cool slightly before serving.

Makes 15-20 fritters.

*Image and recipe provided by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books). To order, visit