​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


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