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

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