​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

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

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.

Go Back


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