Just one bite of these fritters takes me back to when my kids were young. They’re all grown up now, but the tradition lives on at get-togethers, where I sometimes need to triple the recipe. Serve fritters with maple syrup or agave nectar. They’re great alongside Southwestern entrees, too.
—MARINA CASTLE CANYON COUNTRY, CA
START TO FINISH: 30 MIN. • MAKES: 32 FRITTERS
2 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons dried parsley flakes
1 teaspoon salt
2 large eggs
3/4 cup 2% milk
2 tablespoons butter, melted
2 teaspoons grated onion
1 can (15 1/4 ounces) whole kernel corn, drained
Oil for deep-fat frying
1. In a large bowl, whisk the flour, baking powder, parsley and salt. In another bowl, whisk the eggs, milk, melted butter and onion until blended. Add to dry ingredients, stirring just until moistened. Fold in corn.
2. In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.