Corn Fritters
By Steve DunnPublished on May 3, 2017
Time
55 minutes
Yield
Makes 12 fritters
Ingredients
4 ears corn, kernels cut from cobs (3 cups)⅜ teaspoon Salt, divided¼ cup all-purpose flour ¼ cup finely minced chives 2 tablespoons grated Parmesan cheese 1 tablespoon cornstarch Pinch cayenne pepper ⅛ teaspoon black pepper 1 large egg, lightly beaten½ cup vegetable oil, for frying1 teaspoon vegetable oil
Before You Begin
Serve these fritters as a side dish with steaks, chops, or poultry or as an appetizer with a dollop of sour cream or our Maple-Chipotle Mayonnaise or Red Pepper Mayonnaise.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives, and serve immediately.
Time
55 minutesYield
Makes 12 frittersIngredients
4 ears corn, kernels cut from cobs (3 cups)
⅜ teaspoon 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 black pepper
1 large egg, lightly beaten
½ cup vegetable oil, for frying
1 teaspoon vegetable oil
Ingredients
4 ears corn, kernels cut from cobs (3 cups)
⅜ teaspoon 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 black pepper
1 large egg, lightly beaten
½ cup vegetable oil, for frying
1 teaspoon vegetable oil
Ingredients
4 ears corn, kernels cut from cobs (3 cups)
⅜ teaspoon 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 black pepper
1 large egg, lightly beaten
½ cup vegetable oil, for frying
1 teaspoon vegetable oil
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.
Before You Begin
Serve these fritters as a side dish with steaks, chops, or poultry or as an appetizer with a dollop of sour cream or our Maple-Chipotle Mayonnaise or Red Pepper Mayonnaise.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives, and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments