We’ve had an abundance of corn the past few weeks, which has led to several corn based recipes. My favorite was corn fritters. I tried a few different recipes and my favorite I’ll share with you. I love how corn gives a treat like this the perfect balance of sweetness. They make a relatively light snack and are a perfect compliment to a meal, especially if you’re tired of eating corn on the cob night after night.
What you’ll need:
- 5 or so ears of corn (I used six small ears, the original recipe called for 4)
- 1 egg
- 2 tbsp. flour
- Pinch of salt
- Olive or vegetable oil
Start out by cutting the corn off the cob. For creamier fritters, you can use a cheese grater. I just cut the kernels off and made sure they were loose. If you don’t have fresh corn (oh no!) you can also use two cans of corn for the recipe.
Put the corn kernels in a medium bowl and beat together with the egg. Add flour and salt and mix together. The mixture is surprisingly light and not particularly batter-like. This is perfect. You can also cover and put the mix in the fridge until you’re ready to start dinner.
Meanwhile, fill a frying pan or pot with an inch or two of oil. I recommend using a pot if possible as you can get the oil deeper. Though the recipe originally called for vegetable oil, I used olive oil and it worked perfectly. Preheat the oil to medium heat on the stove top, let it sit for about five minutes so its thoroughly warm.
Spoon up some of the corn mix and drop it in the oil. I recommend as much in a spoonful as possible, for a nice thick fritter. Cook until they start to get golden-brown at the edges and then flip over. It’s about three minutes a side. Have a plate ready with paper towels to cool them on, and serve immediately.
What results is a delicious, refreshing pancake of corn that quickly became a favorite in our household. Hopefully you will find them just as tasty!