Try these savory corn fritters with our Barbecued Chicken Tenders.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (6)

144 Ratings
  • 5 star values: 27
  • 4 star values: 27
  • 3 star values: 55
  • 2 star values: 26
  • 1 star values: 9
Rating: Unrated
06/12/2010
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.
Rating: Unrated
08/03/2009
One ear of corn yields about 1/2 cup of kernels.
Rating: Unrated
07/07/2009
For these comments and questions where does one go to find the answers?
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Rating: Unrated
07/07/2009
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?
Rating: Unrated
06/19/2008
Would like to make larger amount for entertaining. Can I use frozen corn, if so, how much? Can I make ahead and reheat?
Rating: Unrated
04/08/2008
i have made these a few times and they are really delicious.
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