​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


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