CORN FRITTERS
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone's toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you've tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise - joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn't anyone's idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, pancakes, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim off the tips of the corn cobs. Standing a cob in a wide bowl, slice off the kernels with a sharp knife. Repeat.
- To the corn, add the milk, egg, sugar, baking powder, salt and cayenne. Combine with a large whisk. Mix in cornmeal and flour. Let rest for at least 10 minutes.
- Heat oven to 200 degrees. Line a rimmed baking sheet with paper towels or brown paper bags, and put it in the oven. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop batter into the pan by heaping tablespoons. Fry until golden brown, about 3 minutes on each side. Transfer to the prepared baking sheet and sprinkle with salt. The fritters can be kept warm in the oven up to 30 minutes. Serve with maple syrup.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 5 grams, TransFat 0 grams
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Andi Mucaj
[email protected]These corn fritters look amazing! I'm definitely going to try this recipe.
Morieum Bin
[email protected]I'm not a big fan of corn, but these fritters look so good, I might have to give them a try.
Megan Rogers
[email protected]I'm going to make these corn fritters for my next party. They look like they'd be a crowd-pleaser.
Chotta Don
[email protected]These corn fritters are on my list of recipes to try. They sound so good!
Cindi Lou
[email protected]Can't wait to try these corn fritters! They look so delicious.
Darya khan
[email protected]I followed the recipe exactly and my corn fritters turned out doughy and undercooked. Not sure what went wrong.
Dhruv tmk2.o
[email protected]These corn fritters were a bit bland for my taste. I think they could have used more seasoning.
ARIF Sk
[email protected]These are the best corn fritters I've ever had! Crispy on the outside and fluffy on the inside. The perfect comfort food.
Maggie Nkuna
[email protected]I'm not usually a fan of corn fritters, but these were surprisingly good. The batter was light and fluffy, and the corn was sweet and flavorful.
Jorge Aday
[email protected]These were a hit at my last party! Everyone loved them. Will definitely be making them again.
Fatima Riyah
[email protected]I love these corn fritters! They're so versatile and can be served with almost anything. I especially like them with eggs and bacon for breakfast.
Bernard Konde
[email protected]These corn fritters are a great way to use up leftover corn. They're also a delicious and easy side dish or snack.
Mubin Jahedur
[email protected]Just made these and they're incrÃvel! So easy to make and they taste amazing. Thanks for sharing the recipe!
Hp Dell
[email protected]Delicious! I made these for brunch and they were a hit. Crispy on the outside and fluffy on the inside. Highly recommend!
Mr Waqas
[email protected]These corn fritters were easy to make and turned out perfect! Loved the combination of sweet corn and savory herbs. Will definitely be making these again.