America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo
All About Corn
Recipe
45 min

Southern Corn Fritters with Chipotle-Maple Mayonnaise

(227)
298 Comments
Loading...
Southern Corn Fritters with Chipotle-Maple Mayonnaise
Author: Steve Dunn

Recipe By Steve Dunn

Published on August 3, 2024

In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more.

Time

45 min

Yield

Makes 12 fritters

Why This Recipe Works

For the lightest corn fritters, we minimized the number of fillers we added. We processed some of the kernels to use as a thickener rather than more flour or cornmeal. This step also helped the fresh corn flavor shine through. Browning the corn puree in a skillet drove off excess moisture and deepened the flavor even more. Adding cayenne, nutty Parmesan cheese, and oniony chives balanced the natural sweetness of the corn, and a touch of cornstarch crisped the exteriors and helped provide a wonderful textural contrast with the light and creamy interiors.

Ingredients

Corn Fritters

4 ears corn, kernels cut from cobs (3 cups)
⅜ teaspoon table salt, divided
¼ cup all-purpose flour
¼ cup finely minced chives
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
Pinch cayenne pepper
⅛ teaspoon
1 large egg, lightly beaten
½ cup vegetable oil, for frying
1 teaspoon vegetable oil

Sauce

½ cup mayonnaise
1 tablespoon maple syrup
1 tablespoon minced canned chipotle chile in adobo sauce
½ teaspoon Dijon mustard

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    Corn Fritters

  1. Process 1 1/2 cups corn kernels in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside.
  2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1 1/2 cups corn kernels and ⅛ teaspoon salt and cook, stirring frequently, until light golden, 3 to 4 minutes. Transfer to medium bowl.
  3. Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.
  4. Stir flour, 3 tablespoons chives, Parmesan, cornstarch, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper into corn mixture until well combined. Gently stir in egg until incorporated.
  5. Line rimmed baking sheet with paper towels. Heat remaining ½ cup oil in now-empty skillet over medium heat until shimmering. Drop six 2-tablespoon portions batter into skillet. Press with spatula to flatten into 2 1/2- to 3-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.
  6. Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives, and serve immediately.

    7. Maple-Chipotle Mayonnaise

  7. Combine all ingredients in small bowl. Serve with fritters.

My Rating

You’ve reached the end of this class!

Return to Classes Dashboard

How would you rate ‘All About Corn’?

 

Related Classes

Southern Corn Fritters with Chipotle-Maple Mayonnaise

Recipe By Steve Dunn

Published on August 3, 2024

Time

45 min

Yield

Makes 12 fritters

Southern Corn Fritters with Chipotle-Maple Mayonnaise

Ingredients

Corn Fritters

4 ears corn, kernels cut from cobs (3 cups)⅜ teaspoon table salt, divided¼ cup all-purpose flour¼ cup finely minced chives2 tablespoons grated Parmesan cheese1 tablespoon cornstarchPinch cayenne pepper⅛ teaspoon 1 large egg, lightly beaten½ cup vegetable oil, for frying1 teaspoon vegetable oil

Sauce

½ cup mayonnaise1 tablespoon maple syrup1 tablespoon minced canned chipotle chile in adobo sauce½ teaspoon Dijon mustard

Instructions

    Corn Fritters

  1. Process 1 1/2 cups corn kernels in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside.
  2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1 1/2 cups corn kernels and ⅛ teaspoon salt and cook, stirring frequently, until light golden, 3 to 4 minutes. Transfer to medium bowl.
  3. Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.
  4. Stir flour, 3 tablespoons chives, Parmesan, cornstarch, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper into corn mixture until well combined. Gently stir in egg until incorporated.
  5. Line rimmed baking sheet with paper towels. Heat remaining ½ cup oil in now-empty skillet over medium heat until shimmering. Drop six 2-tablespoon portions batter into skillet. Press with spatula to flatten into 2 1/2- to 3-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.
  6. Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives, and serve immediately.

    7. Maple-Chipotle Mayonnaise

  7. Combine all ingredients in small bowl. Serve with fritters.
This is a members' feature.