Fresh Sweet Corn Fritters
Tasty corn fritter recipe for breakfast, lunch, or dinner.
Servings 14 corn fritters
Calories 71kcal
Ingredients
- 3 cups fresh corn kernels, 3 large ears sweet corn frozen corn can also be used
- 2 tsp olive oil
- 1/2 cup Quaker yellow cornmeal
- 1/3 cup all purpose flour
- 3/4 tsp baking powder
- 1 1/2 tsp Kosher salt
- 2 green onions finely chopped
- 1/3 cup fine chopped Italian parsley
- 6 tbsp whole milk 1/3 cup + 2 teaspoons
- vegetable oil for frying
Instructions
- Place a small bowl or ramakin into a large bowl and cut the kernels off of the sweet corn ears using a knife.
- Heat a skillet on medium to medium-high heat. Add the 2 teaspoons of olive oil and the corn and grill, stirring occasionally, for about 4 to 5 minutes until starting to brown. Remove from the heat and allow to cool for at least 10 minutes.
- Mix the milk and egg together in the same bowl you used to strip the ears. Then stir in the remaining ingredients to form a stiff batter.
- Once the corn has cooled slightly, start slowly adding the corn to allow the egg to temper and not cook.
- Turn oven on to 170°.
- Wipe out the skillet and add vegetable oil to cover the bottom by 1/4 inch, keeping on medium heat. Heat oil to 350°.
- Use a #24 scoop or 1/4 cup measure to add the corn batter to the hot oil, being careful not to splatter oil. Flatten the batter with a small metal spatula or the bottom of the 1/4 measuring cup. Fry 3 or 4 fritters at a time but avoid over crowding the skillet.
- Fry for 2 to 2 1/2 minutes until browned, turn and fry for another 2 to 2 1/2 minutes. Turn the heat down if the fritters are spitting and browning too rapidly.
- Place patties on a paper towel-lined sheet pan to soak up excess oil and place in the oven to keep warm. Continue to fry the remaining batter.
- Serve warm with a dipping sauce or dressing.
Nutrition
Serving: 1corn fritter | Calories: 71kcal