Vegetarian

Cornbread Fritters

These golden fried delicacies are the perfect side to any hearty homemade soup or Southern fried chicken dinner. Traditionally you bake cornbread in a casserole dish, but this one-pot recipe offers a faster alternative to serving up bite-size portions of cornbread. A coarser texture than your basic biscuit, they’re crunchy on the outside and fluffy on the inside. Serve it with leafy collard greens or use it to soak up the broth of a hearty soup.   TIP: Make sure the oil is hot, not smoking (that’s how you know it's too hot!)  

NOTE:

Beginners may want to do a test-run by cutting the first one in half after frying to ensure it is cooked through. (No wet, dough-y texture inside!)    PREP:

Make sure you have the proper slotted utensil to remove the cornbread from the oil. Use it to place cornbread on a bed of paper towels to drain any excess oil before serving

.   SWAP:

Instead of whole milk, you can use oat milk

   
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Item No. REC8020
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By Ninja Test Kitchen
  • Contains Eggs
  • Contains Dairy
Total Time
40m
Easy
10
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Ingredients

  • 1 cup cornmeal
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 1 large egg
  • 1/3 cup melted butter
  • 1 cup vegetable oil
  • salt (optional)

Utensils needed

  • Medium Bowl

Instructions

Step 1
Mix the dry ingredients (cornmeal and self-rising flour) together first in a medium-large bowl, stir.

Step 2
Add milk, egg, and melted butter to the bowl and whisk until a smooth batter forms.

Step 3
Place a Ninja™ Foodi™ NeverStick® PossiblePan™ over medium-high heat. Add the oil and preheat for 3 minutes.

Step 4
When oil is hot (not smoking), add 1 tablespoon of batter at a time. No more than 4 at a time to ensure they have enough space (about an inch or so between each tablespoon of batter).

Step 5
Cook until golden brown, about 2-3 minutes. Then flip and continue cooking until golden brown, about 2-3 minutes.

Step 6
Transfer fried cornbread to a paper lined plate and sprinkle with salt (optional). Repeat with remaining batter.