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Traditional corn fritters in the American South use corn kernels, egg, flour, milk, and melted butter. [4] They can be deep fried, [5] shallow fried, [5] baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.
Get Recipe: Creamed Corn "For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375°F oven until brown and bubbly."
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The fritters are deep-fried in vegetable oil and, once golden, are coated in cinnamon-sugar for a sweet finish. [25] In Canada, the apple fritter remains especially popular; Tim Hortons , a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling doughnut in 2023.
The summer squash (green or yellow works!) gets just as crispy as if it was deep fried, and even more so than baking. It's a great side dish for dipping in marinara . Get the Air Fryer Squash recipe .
The use of ground corn in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. [1]
Deep-fried insects for human consumption sold at food stall in Bangkok, Thailand. Japanese tempura is a popular deep-fried food [42] that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or Agemono, include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
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