Cornucopia Crunch
Crispy Shishito Pepper and Cornbread Fritters
40 minutes
Serves 4
SideAmericanNut-freeShellfish-freeSoy-free
Herb's take
Southern comfort meets veggie excitement in these fritters, where the sweet crumb of cornbread cozies up to the smoky charm of shishito peppers. You'll learn the art of binding batter and deep-frying for crisp, pillowy results.
Equipment needed
- Dutch oven
- medium cookie scoop
- wire rack
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, combine the diced cornbread, chopped shishito peppers, scallions, and cheddar cheese.
- 02In a separate bowl, whisk together the eggs and buttermilk until well combined. Pour this mixture over the cornbread base and gently stir to hydrate.
- 03Add the flour, baking powder, sugar, salt, pepper, smoked paprika, and garlic powder to the bowl. Fold everything together until you get a thick, sticky batter.
- 04Let the batter rest for 10 minutes to allow the flour to fully hydrate and the flavors to mingle.
- 05Meanwhile, heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat to 350°F.
- 06Using a medium cookie scoop or two spoons, carefully drop heaping tablespoons of batter into the hot oil, about 5 or 6 at a time. Don’t overcrowd.
- 07Fry the fritters for 3 to 4 minutes per side, turning once, until deeply golden brown and cooked through.
- 08Transfer fritters to a wire rack or paper-towel-lined plate to drain. Repeat with remaining batter.
- 09While the fritters rest, whisk together the sour cream and lemon juice in a small bowl for a zippy dipping sauce.
- 10Serve the fritters hot, with a dollop of lemony sour cream on the side.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.