Easy Corn Fritters

144 Ratings
  • 5 27
  • 4 27
  • 3 55
  • 2 26
  • 1 9

Try these easy savory corn fritters with our Barbecued Chicken Tenders.

Everyday Food, July/August 2006

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Recipe Summary

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

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.

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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.

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Reviews (6)

144 Ratings
  • 5 27
  • 4 27
  • 3 55
  • 2 26
  • 1 9
Martha Stewart Member
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.
Martha Stewart Member
08/03/2009
One ear of corn yields about 1/2 cup of kernels.
Martha Stewart Member
07/07/2009
For these comments and questions where does one go to find the answers?
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Martha Stewart Member
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?
Martha Stewart Member
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?
Martha Stewart Member
04/08/2008
i have made these a few times and they are really delicious.
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