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Corn Fritters Recipe

Guest Author - Amy R. Kendall

This evening was the first time I have ever had corn fritters. As I cooked up this recipe, making adjustments here and there to suit my tastes, I was delighted to discover another new taste that my mouth enjoys. Most surprising though was all of my kids enjoyed them too; even my extremely picky eater who asked for seconds.

I do recommend using a good quality pan to fry your fritters in. This help the oil stay at an even temperature across the pan which in turn helps keep the risk of burning the fritter down. A flat bottom on your pan is an absolute must.

Corn Fritters
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
2 eggs
2 cups corn kernels
1 tablespoon fresh cilantro or parsley

In a medium sized bowl; mix together flour, salt, pepper and baking powder. Make a well in the middle of the flour mixture and add the 2 eggs. Mix together gently with a fork until blended. Place mixture in fridge for about 10 minutes.

While batter is in the fridge, line a cookie sheet with paper towels and then place a wire rack on top, set aside. Pour oil in a skillet until it is about 3/4 to 1 inch high. Heat over medium low to medium heat for about 7 minutes. If the knobs to your burner go up to 10 turn it to just a little past 4.

Mix together corn and cilantro, or parsley. You can used canned corn but get a really good brand. I recommend niblets by Green Giant. Fresh corn right off the cob is the best choice if available. For a spicier style fritter you can use niblets with peppers or add some chopped green peppers to your fresh corn.

If you do not have fresh parsley or cilantro you can use 1 teaspoon dried. Use parsley if you prefer a milder tasting fritter. Use cilantro if you like a bit more kick to your fritter. Both are good and add a nice complimenting color to the finished fritter.

Remove the batter from the fridge and combine batter with corn. Drop a spoonful of corn mixture into the hot oil. I can fit two fritters into an omelet pan. Whatever size skillet you use do not to crowd them too close together as the batter will expand while frying.

Fry on one side for 2 minutes or until deep brown in color. Flip and fry for 2 more minutes. Remove from pan and place on wire rack to drain. Wait about a minute before adding more batter to the pan giving the oil time to heat up again.

If at any time your fritters start to burn or the oil smokes you have the burner on WAY too high. Medium setting on most burners is usually too hot for oil. Having the burner set a bit below medium is an ideal temperature to heat oil and not burn it. On some stoves you may need the temperature down even more. Just watch your fritters closely and you will be able to tell if the oil is too hot or not hot enough.

Serve hot fritters with salsa, syrup, mustard, or ketchup. Whatever your tastes desire. I like them with salsa and my kids like them with ketchup. Enjoy!
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Content copyright © 2015 by Amy R. Kendall. All rights reserved.
This content was written by Amy R. Kendall. If you wish to use this content in any manner, you need written permission. Contact Cati Arcuri for details.


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