Kapok Tree Corn Fritters are delectable bites of corn fried in a light batter and then sprinkled with powdered sugar. These fritters are crispy on the outside and tender on the inside with just the right amount of sweetness. They are delicate little treats that used to be served as an appetizer at one of my family’s favorite restaurants of the time…the legendary “Kapok Tree.”
My father was a “foodie” long before the phrase was trendy. He asked the chef for this recipe on one of our visits and it has been cherished ever since. Now, it can easily be found with a simple search in Google. Forget the donut holes, I’ll take a helping of corn fritters! The vegetable basically makes this dish a health food, right? 😉
The Kapok Tree was a chain restaurant from 1958 to 1991, known for its scrumptious dishes, whimsical style, and extravagant architecture. The expansive passageways led through the inside and out, dotted with opulent statues and glass blown figurines. A crystal chandelier adorned the painted ceiling of the main dining room, with tropical greenery displayed and larger than life sculptures keeping a close eye on those feasting. If you’re interested in learning more of the grandeur that once claimed this restaurant, check out Kelly Williams Photographer – Kapok Tree Restaurant .
How to make Kapok Tree Corn Fritters
You will fall in love with these Kapok Tree Corn Fritters once you see how amazing they taste and how easy they are to prepare. Best of all, you probably have most of the ingredients currently on hand in your pantry. These bite-sized beauties can be served as an appetizer or as a side to dishes like my Chili Sauce Baked Chicken.
- Batter – all-purpose flour, baking powder, sugar, salt, egg, milk
- Veggie – corn (corn be be canned, fresh, or frozen corn that has been thawed)
- Oil – for frying so you need a high smoke point oil like vegetable, canola, or peanut oil (do NOT use peanut oil if you have a nut allergy!)
- Dusting – powdered sugar
- In a large mixing bowl, sift in the all-purpose flour. This recipe requires you to sift the flour twice. This is to ensure the softest and most powdery flour possible so the fritters will fry up light and crisp.
- Add the baking powder, sugar, and salt to the sifted flour and whisk until well blended.
- Add in the egg, milk, and corn, stirring until all ingredients are well incorporated.
- Add about an inch of oil to a Dutch oven, heavy bottomed pot, or deep frying pan. Heat oil on high heat until it sizzles when a very light spritz of water hits it. Drop batter into hot oil one teaspoon at a time. The amount of fritters you end up with will depend upon how big you make them. Turn heat down to medium and cook fritters until golden brown.
- Remove corn fritters and place them on a serving platter. While the fritters are still piping hot, dust with powdered sugar. If they cool first, the sugar will not absorb into the fritter and give you a nice melt-in-your-mouth experience. Serve immediately!
Kapok Tree Corn Fritters
- Resift the all-purpose flour into a large mixing bowl. Add the baking powder, sugar, and salt to the sifted flour and whisk until well blended. Add in the egg, milk, and corn, stirring until all ingredients are well incorporated.
- Add about an inch of oil to a Dutch oven, heavy bottomed pot, or deep frying pan. Heat oil on high heat until it sizzles when a very light spritz of water hits it. Drop batter into hot oil one teaspoon at a time. Turn heat down to medium and cook fritters until golden brown.
- Remove corn fritters and place them on a serving platter. Immediately dust with powdered sugar and serve.