CORN FRITTERS
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone's toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you've tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise - joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn't anyone's idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, pancakes, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim off the tips of the corn cobs. Standing a cob in a wide bowl, slice off the kernels with a sharp knife. Repeat.
- To the corn, add the milk, egg, sugar, baking powder, salt and cayenne. Combine with a large whisk. Mix in cornmeal and flour. Let rest for at least 10 minutes.
- Heat oven to 200 degrees. Line a rimmed baking sheet with paper towels or brown paper bags, and put it in the oven. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop batter into the pan by heaping tablespoons. Fry until golden brown, about 3 minutes on each side. Transfer to the prepared baking sheet and sprinkle with salt. The fritters can be kept warm in the oven up to 30 minutes. Serve with maple syrup.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 5 grams, TransFat 0 grams
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Subash Neupane
[email protected]Overall, these corn fritters were a great success. I'll definitely be making them again.
M Ahmed Bobby
[email protected]These fritters were a bit too greasy for my taste. I think I'll drain them on paper towels next time.
Harrison Mutua
[email protected]I'm not a big fan of corn, but these fritters were really good! I'll definitely be making them again.
Asiedu Emmanuel
[email protected]These corn fritters are the perfect finger food. They're great for parties or potlucks.
Joanne Heffernan
[email protected]These fritters were a bit dry. I think I'll add some more milk next time.
seth berkoh
[email protected]I love how easy these corn fritters are to make. They're perfect for a quick and easy weeknight meal.
Nicalos Blake
[email protected]These fritters were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Daniel Alvarez
[email protected]I've never had corn fritters before, but these were amazing! I'll definitely be making them again.
Abenaa Rose
[email protected]These corn fritters are the perfect side dish for any meal. They're easy to make and always a crowd-pleaser.
Janith Lakshan
[email protected]I'm not sure what I did wrong, but my fritters turned out flat and greasy. I think I'll try a different recipe next time.
asif mayo
[email protected]Just made these for dinner and they were a hit! My kids loved them.
Hori Rai
[email protected]Yum!
Danishali Ayan
[email protected]These fritters were a bit bland for my taste. I think I'll add some chopped jalapeños or maybe some grated cheddar cheese next time.
V Bhatta Sharma
[email protected]I've made these corn fritters several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Desmond T Desmond t
[email protected]These corn fritters were absolutely delicious! They were crispy on the outside and fluffy on the inside, with a perfect balance of sweetness and savory flavors. I served them with maple syrup and butter, and they were a hit with my family.