Savory Fresh Corn Fritters
From luisascatering 14 years ago
- 8 minutes to make
- Serves 4
These are incredible. You get the sweet, crisp corn in every bite along with a savory pancake texture, crispy on the outside, soft on the inside. I much prefer these fresh tasting pan-fried vs. deep fried version. Read more I served some Wild King Salmon Steaks with Lemon and Dill (grilled on a cedar plank) along with the fritters---perfect match! See less
Ingredients
- 2 large ears fresh corn, shucked and kernels removed shopping list
- 1 large egg, separated shopping list
- 1/2 cup all purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/3 cup half & half shopping list
- kosher salt and freshly ground black pepper, to taste shopping list
- 2 tablespoons *peeled red bell pepper, finely diced shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1 tablespoon chopped fresh basil shopping list
- 1 tablespoon chopped fresh chives shopping list
- 2 tablespoons melted butter, divided shopping list
- About 1 tablespoon vegetable or olive oil shopping list
How to make it
- Place the corn kernels in a large bowl. Add the egg yolk and half & half and mix well. Note: I like to briefly steam my corn cobs before cutting the kernels off.
- Whip the egg white to stiff peak stage, set aside.
- To the corn mixture, stir in the flour, baking powder, salt, pepper, bell pepper, parsley, basil, and chives. Add 1 tablespoon of the melted butter and beat well to create a somewhat smooth batter. The batter will be
- chunky but should be uniform in texture. Gently fold in the egg white. Note: This batter can be made ahead of time and kept in the fridge; just bring back up to room temp before cooking.
- Heat a large skillet or griddle over medium-high heat. Add the remaining tablespoon of melted butter and 1/2 tablespoon of the oil and let get hot, about 1 to 2 minutes. Add a heaping tablespoon of the corn batter and cook 2 minutes. Using a spatula, gently flip
- the fritter and cook another 2 to 3 minutes on the other side, or until golden brown.
- Repeat with the remaining batter, adding more butter and oil to the pan as needed.
- Note: to peel bell pepper, just use a sharp vegetable peeler
The Rating
Reviewed by 9 people-
Mmmm! Sound so good, thanks for the post.
maureenlaw
in ST LOUIS loved it
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Love corn anything!!
wynnebaer
in Dunnellon loved it
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Love this! Especially with the added herbs.
rosemaryblue
in CollegeTown loved it
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