Cornmeal Fritters Recipe – Scallions & Cilantro Snack

Last Updated on 2 months by Neha Deshmukh

Cornmeal Fritters Recipe – Scallions & Cilantro Snack

Introduction

Oh, these fritters! They’re seriously addictive. I first stumbled upon a version of these at a local street food stall during a monsoon trip to Mumbai, and I’ve been tweaking the recipe ever since. Crispy on the outside, fluffy on the inside, and bursting with fresh flavors – they’re the perfect little snack, especially with a cup of chai. They’re surprisingly easy to make, and I promise, you’ll be reaching for seconds (and thirds!).

Why You’ll Love This Recipe

These cornmeal fritters are more than just a tasty treat. They’re quick – ready in under 20 minutes! They’re also incredibly versatile. Perfect as a standalone snack, a side dish, or even a fun appetizer. Plus, the combination of cornmeal, scallions, and cilantro is just chef’s kiss.

Ingredients

Here’s what you’ll need to whip up a batch of these golden goodies:

• 1 cup organic cornmeal (about 100g)
• ¼ cup all-purpose flour (about 30g)
• 7-8 scallions, stalks only, finely chopped
• ¼ cup chopped cilantro (about 30g)
• 1 teaspoon baking powder (about 4g)
• 1 egg
• ½ – ¾ cup buttermilk (about 120-180ml)
• 1 teaspoon cayenne pepper (about 4g)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your fritters turn out just right:

Organic Cornmeal: Source and Texture
I prefer using organic cornmeal for the best flavor. Look for a medium-grind cornmeal – it gives the fritters a lovely texture. If you only have fine cornmeal, that’s okay, but the fritters might be a little more delicate.

Scallions vs. Green Onions: Understanding the Difference
Don’t worry too much about the names! Scallions and green onions are often used interchangeably. Just make sure you’re using the green parts and the white parts for maximum flavor.

Cilantro: Freshness and Flavor Profile
Fresh cilantro is a must! It adds such a bright, vibrant flavor. If you’re not a cilantro fan (it’s genetic, don’t feel bad!), you can try using parsley, though the flavor will be different.

Buttermilk: Regional Variations & Substitutes
Buttermilk adds a lovely tang and helps keep the fritters tender. In India, you might find variations using lassi (a yogurt-based drink). If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.

Cayenne Pepper: Heat Level & Alternatives
Cayenne pepper adds a nice little kick! Feel free to adjust the amount to your liking. If you prefer things milder, you can omit it altogether or use a pinch of paprika instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a medium bowl, combine the cornmeal, flour, chopped scallions, cilantro, baking powder, cayenne pepper, and salt. Give it a good mix.
2. Now, create a little well in the center of the dry ingredients. Crack in the egg and pour in about ½ cup of buttermilk.
3. Gently mix everything together. The batter should be slightly thicker than pancake batter. If it’s too thick, add a little more buttermilk, a tablespoon at a time, until you reach the right consistency.
4. Heat about 2-3 inches of oil in a heavy-bottomed pan to 350°F (175°C). You can test if the oil is hot enough by dropping a tiny bit of batter into it – it should sizzle immediately.
5. Using a small ice cream scoop (this makes things so much easier!), carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan!
6. Fry for 2-3 minutes per side, until the fritters are golden brown and crispy.
7. Remove the fritters from the oil and drain them on paper towels.
8. Serve immediately with your favorite dipping sauce!

Expert Tips

• Don’t skip the draining step! It helps remove excess oil and keeps the fritters nice and crispy.
• Keep the oil temperature consistent. If it gets too hot, the fritters will burn on the outside before they cook through.
• For extra crispy fritters, double fry them! Fry them once at a lower temperature, then again at a higher temperature.

Variations

Want to get creative? Here are a few ideas:

Vegan Cornmeal Fritters
Simply replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based buttermilk.

Gluten-Free Cornmeal Fritters
Make sure your flour is a gluten-free blend. Bob’s Red Mill 1-to-1 Baking Flour works great!

Spice Level Adjustments (Mild to Hot)
My friend, Priya, loves to add a finely chopped green chili to the batter for an extra kick. Feel free to experiment!

Festival Adaptations (Holi, Diwali Snacks)
These are amazing during festivals! During Holi, I sometimes add a pinch of turmeric for a vibrant color. For Diwali, a sprinkle of garam masala adds a warming spice.

Serving Suggestions

These fritters are delicious on their own, but they’re even better with a dipping sauce. Here are a few ideas:

• Ketchup (a classic!)
• Tartar sauce
• Mint-cilantro chutney
• Spicy mango chutney
• A dollop of plain yogurt

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of the crispiness.

FAQs

What is the best oil for frying these fritters?

I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.

Can I make the batter ahead of time?

You can, but the baking powder will start to lose its effectiveness. If you make the batter ahead of time, add a little extra baking powder just before frying.

How do I prevent the fritters from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, don’t overmix the batter.

What is a good substitute for buttermilk in this recipe?

As mentioned earlier, you can use milk with a tablespoon of lemon juice or vinegar. Yogurt thinned with a little water also works well.

Can these fritters be baked instead of fried?

You can try baking them, but they won’t be as crispy. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, flipping halfway through.