Recipes

​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

Ingredients
1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Directions
Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters. Read More...



Go Back


Tags

eggs autumn brown sugar sunchokes fritters garlic steak kirsch cockaigne remoulade Farmers' Market Salsa pineapple Bread carrots green beans barley beet greens coeur a la creme caesar bbq wasabi hickory Poblano Chili Vegan melon yellow onion pecans flank maple Spread blue cheese thai gruyere cheese prosciutto rhubarb parmigiano Soup cauliflower sweet potato walnut oil mushrooms pepper baby bok choy couscous kalamata beets basil curry peppers habanero carrot top wheat flour shallots goat Cheese frittata Tomatoes rouille vegetarian nectarine bloody mary Leek jack yogurt fennel syrup pears maple syrup chiles pancake tomatoe reggiano vinaigrette dijon beer jack cheese olives Rice wine vinegar beef lettuce chilies vegetable tart panzanella mustard greens arugula Recipes egg noodles turnip cointreau mushroom spelt bread pudding butter anise feta tuscan bacon plum tomatoes currants polenta pie ramps zucchini blueberry wrap artichoke Eggplant stuffing kluski chicken dinner salad strawberries gouda shiitake chocolate baguette oats fritter pork berry Cider chili biscuits coriander shelling Red Onion latkes pumpkin Tomatillos pasta dill honey celeriac parmesan Butternut plums apples gorgonzola Spinach chimichurri Potato pesto jam chives bayeldi fennel seeds bean okra snow peas watercress tomato scallions onions sandwiches slaw bell pepper creme chimmichurri imam tostadas sweet collins buckwheat pecan Squash spiced winter squash Swiss Chard green pepper radish flank steak bruschetta scapes sour cream poblano Chevre tomato corn pie egg fennel bulb cantaloupe pickled cream cheese vanilla wafers Shitake Mushrooms chili peppers coconut milk celery root sesame Drinks anchovy chicken bok choy radishes sauce strawberry white beans cilantro walnuts mint celebration gin gazpacho spring beet verde absinthe Beans lemon grass crepes onion Cranberry Beans tenderloin almonds roasted Side sherry tortillas tomato juice compote carrot tops sandwich chorizo knots swiss bulgar wheat pine nuts bosc peach casserole crisp pork chop heavy whipping cream cranberry Corn fraiche potatoes carrot fronds muffins Jerusalem artichoke conserve sausage chipotle asparagus kohlrabi hazelnuts peas capers cream shrunken heads dilly pudding cornmeal meatballs fondue sour Kale celery hearts plum Apple gratin almond milk daisy buttermilk Salad cucumber shitake cake Dressing Greens paste coeur strata bulgar turnips leeks