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Corn Fritters

September 8, 2011

The farm that we get our CSA box from doesn’t grow corn because it drains the nutrients from the soil, but there were several vendors at the public market on Saturday that had great prices on sweet corn. We don’t eat corn on the cob too often, although grilling it is delicious! But I recalled this recipe for corn fritters from my ATK Family Cookbook that I had made last summer, and I wanted to try them again. I remember the fritters being wonderfully sweet, soft in the middle and crispy on the edges, and they turned out just as I remembered! Perfect for my Sunday morning breakfast.

Although the entire recipe calls for four ears of corn, you could substitute frozen corn for two of the ears since the kernels are cut off whole. However, you really need the other two ears of fresh corn on the cob, since the recipe requires grating them to extract every bit of the liquid from the kernels. Be careful when dropping the batter into the skillet because the oil tends to spit due to the moisture. The corn kernels can also burst and cause the oil to splash. I used a splatter screen and it saved me a lot of mess to clean up afterwards!

Corn fritters

Makes about 12 fritters

Ingredients

  • 4  ears fresh corn, husks and silk removed
  • 1  large egg, lightly beaten
  • 3  tablespoons all-purpose flour
  • 3  tablespoons fine-ground cornmeal
  • 2  tablespoons heavy cream
  • 1  shallot, minced
  • 1/2  teaspoon salt
  • Pinch cayenne pepper
  • 1/4  cup vegetable oil, or more as needed

Directions

  1. Stand the corn on end inside a large bowl and cut the kernels from 2 ears using a paring knife. Grate the remaining 2 ears corn using the large holes of a box grater into the same bowl. Using the back of a knife, scrape any remaining milk from the cobs into the bowl.
  2. Stir the egg, flour, cornmeal, cream, shallot, salt, and cayenne into the corn to make a thick batter.
  3. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Drop heaping tablespoons of batter into the oil (about 6 should fit). Fry until golden brown on both sides, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with the remaining batter. Serve immediately.

9 comments

  1. How many cups do 4 ears of corn make. Approximately


  2. I just attempted to make these an almost set the entire kitchen on fire!!? Any advice?? I followed the recipe…


    • hahahaha. aw!


  3. How long does this take to make


  4. I want these directions for sweet cron fritters preparation translated in Bengali language. Can you make it send the Bengali version to me by email , I want to try this item for my break fast.


  5. en inglés no por favor, gracias


  6. My mother used to make these for us when I was a child and some people put syrup on them we didn’t we just ate them nice and hot with salt and pepper yum yum yum!😀


  7. Can you use frozen corn


    • Yes, frozen corn works fine! It would work best if allowed to thaw, and I would try to remove any extra water left over from the thawing. A salad spinner could work, or spreading it out between some paper towels.



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