|Nutritional Guidelines (per serving)|
|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.|
Sweet corn fritters are a great way to enjoy the summer's bounty of fresh corn. They're delicious little bites that can be a snack or a tasty side dish for barbecued meats.
The recipe is very easy and should take no more than 30 minutes from start to finish. Keep this in mind when planning your meal because the fritters are best served hot after draining for a few minutes. Like all fritters, these are deep-fried. While peanut oil is recommended, you can use canola or your favorite frying oil.
- 2 large ears sweet corn (or 1 packed cup of thawed, drained, frozen corn)
- 2 large eggs
- 1/4 cup milk (whole)
- 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 (or canola)
Gather the ingredients.
Using a sharp knife over a large bowl, carefully shave the corn kernels off the cob into the bowl. With the back of the knife, scrape the milky juice from the cob into the bowl as well.
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.
In a heavy-duty skillet, pour enough oil so it's about 3/4-inch deep. Over med-high heat, bring the oil to 375 F.
When the oil is hot, carefully drop rounded tablespoons of the batter into the oil. Don’t crowd the pan; the fritters should not touch each other. Cook about 3 minutes on each side, until the corn fritters are golden brown.
Drain on paper towels or a wire rack and add salt if desired.
Serve corn fritters immediately and enjoy!
- Once mixed, the fritter batter should be relatively dry, which is best for frying.
- For the average skillet, you'll find that frying the fritters is best done in two batches. If your skillet is small, you may need to do three or four batches to prevent the fritters from touching each other.
- Deep frying the fritters is best in a heavy, deep pot and cast iron is recommended, but not necessary. Not only do you want the oil to be 3/4-inch deep, but there should also be at least two inches of space at the top of the pan. This is a necessary precaution to keep you and your kitchen safe from bubbling oil.
- Spice up your fritters with a pinch of cayenne or red pepper flakes. Caraway adds a nice spice as well.
- For a more subtle flavor enhancement, try paprika, garlic, and parsley along with a little black pepper.
- Add some extra vegetables if you like as well. Sweet or red onions and any type of squash are nice options. Dice them and try to keep the additions to about 1/2 cup total.
- You can experiment with other types of flour as substitutes for the all-purpose flour. Whole grain and gluten-free flours are options, though you may need to adjust the milk slightly to get the right consistency in the batter.