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

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