DH loves corn fritters. Personally, I’d never had or even heard of one until I met him — and I am still kind of take-it-or-leave-it on them.

But, we had 4 ears of corn that needed to be used up, and DH was out fishing — so I got creative with it.
I used the recipe on A Taste of Home Cooking’s blog — it seemed pretty standard, and the addition of a little heavy cream was sure to make it yummy!
All-in-all, these were good. I rebelled against the rules for frying, using Canola oil instead of a corn or vegetable oil, and DH said he could tell. He told me I need to use veggie or corn oil next time!
Farmstand Corn Fritters

(Makes 12 fritters)
1 1/2 lbs. fresh corn (2 large or 3-4 medium ears), husks and silks removed
1 large egg, lightly beaten
3 tbsp. all-purpose flour
3 tbsp. cornmeal
2 tbsp. heavy cream
1 small shallot, minced (I never keep shallot — I used some regular onion)
1/2 tsp. salt
pinch of cayenne
1/2 cup corn or vegetable oil, as needed
-Cut kernels from 1-2 ears of corn (depending on size) and place in a large bowl (you should have about 1 cup of kernels)
– Grate the remaining ears of corn on the large holes on a box grater (you should have a generous 1/2 cup of grated kernels)
– Add the grated kernels to the bowl with the whole kernels
– Using a butter knife, scrape any remaining pulp from all ears of corn into the bowl
– Stir in the egg, flour, cornmeal, cream, shallot, salt and cayenne
– Heat oil in a large, heavy-bottomed non-stick skillet over medium-high heat until shimmering
– Drop 6 heaping tablespoons of batter into the pan, and fry until golden brown (took me about 4-5 minutes per side)
– Transfer fritters to a plate lined with paper towels to drain
– If necessary, add more oil to the skillet and reheat; fry remaining batter
– Serve immediately

Mine look a little dark — bad lighting!

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