Print This Recipe

Print
Corn Fritters

Corn Fritters

Try these savory corn fritters with our Barbecued Chicken Tenders.

Everyday Food, July/August 2006 http://www.marthastewart.com/337165/corn-fritters
3.410255
Rated
68.2051100(39)39
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.