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Easy Corn Fritters

145

Try these savory corn fritters with our Barbecued Chicken Tenders.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2006

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.

Reviews Add a comment

  • 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.
    Reply
  • JSerocca
    3 AUG, 2009
    One ear of corn yields about 1/2 cup of kernels.
    Reply
  • ehlibra
    7 JUL, 2009
    For these comments and questions where does one go to find the answers?
    Reply
  • 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?
    Reply
  • MS12399921
    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?
    Reply
  • MBS4174
    8 APR, 2008
    i have made these a few times and they are really delicious.
    Reply