Try this Fresh Corn Fritters recipe, or contribute your own.
- 1 large egg
- 1/4 tsp cayenne pepper
- pinch cayenne pepper
- sliced green onions
- 3 tbsp corn starch
- 2 tbsp heavy cream
- 1 green onion minced
- 3 cups raw fresh corn kernels (from about 4 ears)
- 3 tbsp whole wheat flour (use cornmeal for gluten free)
- 1/2 tsp salt (i use himalayan salt)
- 3-4 tbsp extra-virgin olive oil to cook the fritters
- plain greek yogurt or sour cream
- fresh corn kernels
- Carbohydrate 6.37823357167736 g
- Cholesterol 19.3232291673949 mg
- Fat 1.13421913346245 g
- Fiber 0.798706915341775 g
- Protein 1.31787886799288 g
- Saturated Fat 0.459902902443606 g
- Serving Size 1 1 Serving (40g)
- Sodium 9.79394398803988 mg
- Sugar 5.57952665633559 g
- Trans Fat 0.119228333343476 g
- Calories 38 calories
Step-by-step
- Put half the corn kernels, egg, corn starch, flour or cornmeal, heavy cream, salt and cayenne in the bowl of your food processor. Process on high until a batter forms.
- Remove the blade and stir in the rest of the corn kernels as well as the green onions.
- Heat a tablespoon of oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons (I like to use my trusty spring-loaded cookie scoop) about 4 to 6 at a time depending on the size of your skillet. Fry until a lightly golden crust forms, about 45 seconds to 1 minute, then flip very delicately and fry the other side for about the same time, until golden.
- Transfer the cooked fritters to a plate and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.
- Serve without delay, garnished with a dollop of yogurt or sour cream, sliced green onions, fresh corn kernels and a dash of cayenne.
Standard ingredient lists omit the chemical reality of fresh starches weeping moisture into the batter while it sits. Raw kernels release liquid rapidly upon standing, meaning a batch mixed twenty minutes ago will behave entirely differently than one fried instantly. Managing that moisture dictates whether the results crisp or steam.
- Process only half the kernels into the binder base to maintain structural integrity while leaving whole pieces for textural pop.
- Test oil heat by dropping a single kernel into the skillet; it should sizzle immediately without smoking or burning within 45 seconds.
- Judge doneness visually by watching the edges pull away slightly from the pan and turn an opaque, matte gold.
- Refrigerate leftover cooked fritters in an airtight container for up to 3 days.
- Revive chilled leftovers by heating them in a dry cast-iron skillet over medium-low heat for 3 minutes per side to restore crispness.
Cold leftover fritters lose their exterior crunch entirely if microwaved. Reheating them through dry radiant heat removes the internal condensation that accumulates during refrigeration.
