Active Time

　　25 min

　　Total Time

　　25 min

　　These thin cornmeal fritters go nicely with the flounder in jalapeño cream. They are made from the same type of batter as hush puppies, but not deep-fried.

　　

Ingredients

Makes 18 fritters

　　1 large egg, lightly beaten

　　1 cup whole milk

　　1 1/3 cups yellow cornmeal (preferably stone-ground)

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　2 tablespoons finely chopped scallion greens

　　About 1/2 cup vegetable oil

　　

Step 1

Put oven rack in middle position and preheat oven to 200°F.

　　

Step 2

Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.

　　

Step 3

Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).