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Blueberry Corn Fritters

Yields12 Servings

 1/2 cup all-purpose flour
 1/2 cup yellow cornmeal
 2 Tbsp packed brown sugar
 1 tsp baking powder
 1/4 tsp baking soda
 1/4 tsp salt
 1/2 cup buttermilk
 1 egg
 1-2 cups fresh BC blueberries
 canola oil, for cooking
1

In a medium bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, stir together the buttermilk and egg.

2

Stir the wet ingredients into the dry, stirring just until combined. Stir in the blueberries. Heat an inch or two of oil in a heavy, shallow pot (or deep skillet) over medium-high heat until it's hot, but not smoking-a bit of batter or scrap of bread should sizzle if you drop it in, and if you have a thermometer, it should be about 350F.

3

Drop small spoonfuls of batter into the oil and cook, turning with tongs or a slotted spoon, for 2-3 minutes, or until deep golden. Transfer to a paper towel-lined plate or pan. If you like, stir together the icing sugar and maple syrup, with a little water or milk to thin it further if needed, and drizzle over the fritters while they're still warm. Makes about 2 dozen fritters.

Nutrition Facts

Servings 12