Corn fritters get a holiday makeover with cranberries and rosemary.
They’re crisp on the outside, soft inside, and full of flavor.
These unusual little bites work as a side or even an appetizer.
Cranberry & Rosemary Corn Fritters
Servings
4
servings
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Ingredients
1 cup corn kernels (fresh or frozen, thawed)
1/2 cup flour
1 egg (or flax egg)
1/4 cup milk (dairy or non-dairy)
1/4 cup dried cranberries
1 tsp fresh rosemary, chopped
Salt and pepper to taste
Olive oil for frying
Directions
- Mix flour, egg, milk, cranberries, rosemary, corn, salt, and pepper into a batter.
- Heat oil in a skillet, drop spoonfuls of batter, and cook until golden, 2–3 minutes per side.
- Drain on paper towels and serve warm.
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