Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper.
- In a separate small bowl, whisk together the milk and the beaten egg.
- Pour the wet ingredients into the dry ingredients and stir gently just until moistened. Do not overmix.
- Fold the finely diced onions into the batter until fully coated. Let the batter rest for 5 minutes.
- Heat about 1/2 inch of vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Drop the batter by heaping tablespoons into the hot oil, flattening them slightly into patties with the back of a spoon. Fry in batches.
- Fry for 2 to 3 minutes per side until deeply golden brown and crispy.
- Remove fritters with a slotted spoon and drain on a wire cooling rack set over a baking sheet.
- Serve immediately, hot and crispy, topped with a dollop of sour cream and fresh chives.
Notes
Ensure your onions are finely diced so they cook through quickly. Do not drain on paper towels, as it will make the fritters soggy; always use a wire rack.