These tasty fritters are light and fluffy little doughnuts, perfect for a breakfast or coffee snack cake. And they're an excellent way to enjoy the last of the green tomatoes.
Roll them in cinnamon sugar or serve warm with syrup.
The fritters also freeze well, just thaw and warm them in the oven or microwave.
- 2 1/4 to 2 1/2 cups all-purpose flour (10 to 11 ounces)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 3/4 cup milk
- 4 tablespoons butter (melted)
- 1 cup green tomatoes (finely chopped)
- 1 cup corn kernels
- 1/2 cup cinnamon sugar
- powdered sugar, or syrup, for serving
- In a deep, heavy pan, heat about 2 to 3 inches of oil to 365° F.
- Combine 2 1/4 cups of flour with the granulated sugar, baking powder, salt, and soda. Stir in the green tomatoes and corn.
- In another bowl, whisk the eggs with the milk and melted butter. Stir into the first mixture until blended. Add more flour if necessary to make a thick batter. The batter should hold its shape when dropped into the hot oil.
- Working in batches of 5 to 6 fritters, drop the batter by tablespoons into the hot oil. Cook for about 3 minutes, or until deep golden brown, turning about halfway through.
- Remove to paper towels to drain. Roll in cinnamon sugar, dust with powdered sugar, or serve with maple syrup or golden cane syrup.
Makes about 32 to 36 fritters.
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|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||7 g|