Crispy Rhode Island Johnnycakes
Cornmeal fritters that are crispy on the outside, tender inside. A New England breakfast classic ready in 15 minutes with just six pantry staples.
- Total time
- 15 min
- Servings
- 4
- Calories
- 245
- Protein
- 5g
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1.25 cups milk
- 1 large egg
- 1 tbsp granulated sugar
- 3 tbsp vegetable oil (for frying)
Instructions
- 1
Mix cornmeal, flour, sugar, salt, and 1/4 tsp black pepper in a medium bowl.
- 2
Whisk milk and egg together in a small bowl, then pour into the dry mixture.
- 3
Stir until the batter comes together — it should be thick and lumpy, like pancake batter.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 5
Drop spoonfuls of batter (about 2 tbsp each) into the hot oil, leaving 1 inch between cakes.
- 6
Fry 2–3 minutes per side until edges are deep golden and the center feels firm.
- 7
Transfer to a plate lined with paper towels. Serve warm with maple syrup or jam.
Tools you’ll need
- medium mixing bowl
- small mixing bowl
- whisk
- 12-inch skillet
- wooden spoon or spatula
- slotted spoon
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