Golden, crispy fritters with a tender, corn-sweet interior and a slight chew from the cornmeal. Fragrant chives and a hint of sharp cheddar make them savory and satisfying. The bright, acidic tomato salsa adds freshness and a lively contrast. Perfect for weekend brunch or a simple weekday breakfast served warm with eggs.
Ingredients
- Fine yellow cornmeal (3/4 cup)
- All-purpose flour (1/2 cup)
- Baking powder (1 teaspoon)
- Granulated sugar (1 teaspoon)
- Salt (3/4 teaspoon) and freshly ground black pepper (1/4 teaspoon)
- Large egg (1)
- Milk or buttermilk (3/4 cup)
- Finely chopped chives (1/3 cup)
- Grated sharp cheddar (1/2 cup, optional)
- Olive oil or neutral oil for frying (2–3 tablespoons)
- Ripe tomatoes, diced (1 cup)
- Red onion or shallot, minced (2 tablespoons)
- Fresh lime juice (1 tablespoon)
- Minced fresh cilantro (1 tablespoon, optional)
- Minced jalapeño or a pinch of red pepper flakes (optional, to taste)
Instructions
- Make the salsa: Combine diced tomatoes, minced red onion, lime juice, cilantro and jalapeño in a small bowl. Season with a pinch of salt and pepper and set aside to let flavors meld while you make the fritters.
- Whisk dry ingredients: In a medium bowl, whisk together cornmeal, flour, baking powder, sugar, salt and pepper until evenly combined.
- Mix wet ingredients: In a separate bowl, beat the egg with the milk. Pour the wet mixture into the dry ingredients and stir until just combined; the batter should be thick but spoonable. If using cheddar and chives, fold them in now.
- Rest the batter: Let the batter rest for 5–10 minutes so the cornmeal hydrates and the mixture firms slightly. If it becomes too thick, stir in a tablespoon of milk.
- Heat the pan: Warm a large nonstick or cast-iron skillet over medium heat and add 1–2 tablespoons of oil. Swirl to coat the surface.
- Fry fritters: Drop heaping tablespoons of batter into the skillet, flattening slightly into 2½–3 inch rounds. Cook in batches without crowding, 3–4 minutes per side, until golden and crisp. Adjust heat as needed to avoid burning.
- Drain and keep warm: Transfer cooked fritters to a paper-towel-lined plate or a baking sheet in a low oven to keep warm while finishing remaining batter. Add more oil between batches if the pan dries out.
- Serve: Arrange warm fritters on a platter and spoon the fresh tomato salsa over or alongside. Serve with soft-boiled or fried eggs if desired.
Tips or Variations
- For a lighter texture use half cornmeal and half polenta, or swap milk for buttermilk for tang.
- Add a teaspoon of smoked paprika or swap cheddar for crumbled feta to vary the flavor profile.