Beer Battered Corn Fritters with BBQ Ranch Sauce
Turn great recipes into winning entries
Membership gives you the complete contest database with deadlines, prizes, eligibility details, and direct entry links.
When I moved from New York to Florida, I learned that in the South a popular way to eat corn on the cob is grilled with barbecue sauce brush on the last few minutes and then put back on the grill, with a nice cold beer. It’s delicious! This inspired me to create this recipe. You probably have all the ingredients on hand.
- Prep time
- 1 hr
- Cook time
- 30 mins
- Yield
- 24 Fritters
Ingredients
- 4 cups frozen corn, thawed (or fresh corn cut off the cob if it is in season)
- 1 cup all purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon parsley flakes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup amber beer
- 2 cups canola or vegetable oil
- 1/2 cup your favorite barbecue sauce
- 1/2 cup your favorite bottled ranch salad dressing
Instructions
- In a medium bowl combine corn, flour, baking powder, salt, garlic powder, black pepper, parsley, cumin and paprika. Mix well to combine. Gradually stir in enough beer to form a batter. Mix well and let rest for 30-40 minutes.
- In a heavy bottom saucepan, heat the oil until a small drop of batter sizzles immediately. Drop in the batter 1 tablespoon at a time and fry about 3-4 minutes on each side until golden brown. Don’t crowd the fritters in the pan. Drain on paper towels. Garnish with extra parsley.
- In a small bowl mix the barbecue sauce and ranch dressing until well combined.
- Serve fritters while warm with the barbecue-ranch sauce on the side.
