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Under 30 Minutes

Under 30 Minutes

Corn Fritters

Try these savory corn fritters with our Barbecued Chicken Tenders.

  • prep: 20 mins
    total time: 20 mins
  • servings: 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. Step 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. Step 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.

Source
Everyday Food, July/August 2006

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Reviews (6)

  • Cookingcutie11 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.