|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||12%|
|*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.|
This recipe is a great way to enjoy summer's bounty of fresh corn. They can be a snack or a tasty side dish for barbecued meats.
- 2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 1/2 teaspoon sugar
- 1/2 teaspoon salt or to taste
- 2 1/2 teaspoons baking powder
- 1 bottle peanut oil for frying (may substitute canola)
Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrape the milky juice from the cob into the bowl.
Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.
Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown.
Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.