|Nutritional Guidelines (per serving)|
|Servings: 8 Fritters (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy Corn Fritters are sweet and delicate, and they're a great way to use fresh sweet corn once the thrill of eating fresh corn-on-the-cob has worn off a bit and you're looking for something new. Serve these fritters plain or with a spicy salsa fresca, cilantro sauce, or other kicky sauce to highlight their sweetness.
If you haven't made fritters before, get ready to discover a delicious way to cook up fresh vegetables.
Feel free to double this recipe, for more fritter fun.
- 4 ears sweet corn (or 2 cups corn kernels)
- 1 egg
- 2 tablespoons flour
- 1/4 teaspoon sea salt (fine)
Gather the ingredients.
Set one of the ears of corn tip-down in a large mixing bowl. Use a sharp knife (a paring knife is ideal) to cut the corn kernels from the cob into the bowl. Repeat with the remaining ears of corn.
Move the kernels to one side of the bowl and add the egg. Beat the egg with a fork on the corn-free side of the bowl until it is white and yolk are combined, then combine the corn kernels and the beaten egg.
Sprinkle the mixture with the flour and salt and stir to combine everything thoroughly. Cover and chill for 30 minutes.
Heat a generous layer of oil (about 1/4-inch deep) in a large frying pan or pot over medium-high heat to 350 F to 375 F: a bit of batter dropped into the pan should sizzle immediately.
Put generous spoonfuls of the batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large frying pan at a time. Cook until the fritters are browned on one side.
Flip and cook until they are brown on the other side, about 4 minutes per side.
Transfer the fritters to a paper towel-lined plate or a cooling rack set over a baking sheet to drain, and repeat making more fritters with the remaining batter.
Serve immediately, or keep warm in an oven heated to 250 F (that said, these really are best when eaten straight away!).
- The best and least messy way to cut kernels from ears of corn is simple: Set one end of an ear in a large bowl and cut the kernels off, cutting down the cob and away from yourself. This method lets the kernels fall into the bowl and the bowl to catch and stop any juicy splatters. As you work with multiple ears, you may need to move the cut kernels to one side of the bowl or another to make room to cut properly, but this is worth the effort to avoid having corn kernels flying all over the kitchen!
- Don't skip the chilling time for the corn-egg mixture. This chilling time is key since it gives the flour a chance to absorb some of the egg and other liquid and lets the batter settle, thickening the batter and making more fritter-like, crispy and lacey fritters.
- For creamier fritters, after you cut the kernels off the cobs, use a large-hole grater to grate whatever bits of corn remain on the cobs; or cut the kernels off 2 ears and grate the kernels off the other 2 ears.