Corn Fritters
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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
- 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.
- 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.
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.
One ear of corn yields about 1/2 cup of kernels.
For these comments and questions where does one go to find the answers?
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?
Would like to make larger amount for entertaining. Can I use frozen corn, if so, how much? Can I make ahead and reheat?
i have made these a few times and they are really delicious.