← Back to Search Results
American
Fresh Corn Fritters

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 3
 

Recipe

Flat, almost pancake-like cakes made with fresh corn cut from the cob, these, fried in oil, are the type of fritter I grew up eating, only they taste even better now because of the super-sweet, very tender corn on the market today. Because contemporary corn is so sweet, these fritters no longer require even a squib of the maple syrup that used to be de rigueur. Hugely delicious, simple to make—and how convenient it is that at the height of fresh corn season, exactly when you don’t want to be heating up the oven, they’re cooked on the stovetop.

Yield: Serves 2 as the main item, 4 as a small side dish

Ingredients

  • 2 eggs
  • ¼ cup milk
  • Kernels cut from 2 ears of fresh corn, about 1 cup, plus any scrapings of liquid you can get by running a knife blade along the cob
  • 2 tablespoons stone-ground white or yellow cornmeal
  • ¼ cup unbleached white flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2¼ teaspoons baking powder
  • Mild vegetable oil, for frying

Directions

1. Whisk together the eggs and milk in a large bowl. Stir in the corn and any corn liquid.

2. Combine the cornmeal, flour, sugar, salt, and baking powder in a medium bowl. Sift this dry mixture into the wet mixture and stir together to make a batter that is thick but still can be dropped from a spoon.

3. Pour oil into a heavy cast-iron skillet to reach a depth of ½ inch. Place the skillet over medium-high heat and bring the oil to 365°F, using a thermometer to gauge the temperature (you can also use an electric skillet, which will tell you exactly when you’ve reached this temp). When the oil has reached 365°, lower the heat slightly to keep the temperature stabilized, and drop the batter by tablespoonfuls onto the skillet. It will sizzle as it goes into the oil. If the first fritter doesn’t sizzle, wait and let the oil get a little hotter before adding more fritters. Don’t crowd the skillet, because crowding will bring down the heat; no more than 4 to 6 fritters, not touching, at a time.

4. Let the corn fritters cook until they are golden and crispy on the underneath side, about 3 minutes. When it’s time to flip them, the edges will be colored just slightly and will be noticeably firmer, and the top of the fritter will no longer be moist. Reverse the fritters. Allow about 3 minutes more on side two. As they cook, line a tray with paper towels or torn-open brown paper grocery sacks.

5. Place the cooked fritters on the paper towels or brown paper and blot them quickly with another piece of paper. Serve immediately, nice and hot.

Variation: Ethereal Souffléed Fresh Corn Fritters:

Separate the eggs, adding the yolk in step 1 and the beaten-stiff egg whites at the end of step 2, folding them in ever so gently.

Notes

Caution: Occasionally a kernel of the fresh corn will make a loud pop during the cooking process, as the moisture in the kernel turns to steam on contact with the hot fat. Don’t be startled, but do stand back a bit so as not to get splashed with hot oil.


© 2007, Crescent Dragonwagon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and on 1/2 cup added oil for frying.

203kcal (10%)
469mg (20%)
22g
2g
11g (17%)
0g
2g (9%)
6g
2g
107mg (36%)
5g
7g
31mg
215mg
47mcg RAE (2%)
3mg (6%)
185mg (19%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Eva Wright

    05.31.14 Flag comment

    I had to add 1/2 cup flour but the family loved them!

  • chrisrbarrett

    09.07.10 Flag comment

    I made the recipe last week and it worked just fine for what I was going for. I wouldn't use the 1/4 cup of milk, but use as much liquid as you can scrape out of the cobs and then as much milk as you want for the consistency you want.

  • dglynda

    08.26.10 Flag comment

    The recipe needs to be reworked. The batter for the fritters is too liquid; I had to add more flour/cornmeal in order for the batter to be "stiff". The taste was ok.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
food-to-live-by Food to Live By
by Myra Goodman
american-masala American Masala
by Suvir Saran
martin-yans-china Martin Yan's China
by Martin Yan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
amor-y-tacos Amor Y Tacos
by Deborah Schneider
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?