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

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