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Corn Fritters

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    Try these savory corn fritters with our Barbecued Chicken Tenders.
    Everyday Food, July/August 2006
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • 3 ears corn, husks and silk removed
    • 1/3 cup milk
    • 1 large egg
    • 1 teaspoon sugar
    • 1/2 teaspoon baking powder
    • Coarse salt and ground pepper
    • 1/4 cup cornmeal
    • 1/4 cup flour
    • 2 tablespoons vegetable oil
    • Sour cream, (optional)

    Directions

    1. Preheat oven to 200 degrees. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
    2. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.

    Recipe Reviews

    • Toripoet
      12 Jun, 2010

      I used corn on the cob, although if you google it, you can find out how much an average ear yields so you could use frozen or canned corn. I thought these had excellent flavor, and I enjoyed how the corn got chewy when it was fried. They didn't fall apart as I feared, and I'll make them again.

    • JSerocca
      3 Aug, 2009

      One ear of corn yields about 1/2 cup of kernels.

    • ehlibra
      7 Jul, 2009

      For these comments and questions where does one go to find the answers?

    • mamaspatcher
      7 Jul, 2009

      Martha, darling... for those of us who do not have corn on the husk readily available at this very moment... about how much corn would that be?

    • Checky
      19 Jun, 2008

      Would like to make larger amount for entertaining. Can I use frozen corn, if so, how much? Can I make ahead and reheat?

    • MBS4174
      8 Apr, 2008

      i have made these a few times and they are really delicious.

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