Corn Fritters

By Julia Moskin

Corn Fritters
Francesco Tonelli for The New York Times
Total Time
40 minutes
Rating
4(329)
Comments
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Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.

Featured in: Last Call for Summer Cooking

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Ingredients

Yield:4 to 6 servings
  • 3ears corn, raw or cooked, husks and silk removed
  • ⅓cup milk
  • 1large egg
  • 1teaspoon sugar
  • ½teaspoon baking powder
  • ½teaspoon salt
  • Pinch cayenne
  • ¼cup cornmeal
  • ¼cup flour
  • Vegetable oil, for cooking
  • Maple syrup, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

158 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 4 grams protein; 235 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim off the tips of the corn cobs. Standing a cob in a wide bowl, slice off the kernels with a sharp knife. Repeat.

  2. Step 2

    To the corn, add the milk, egg, sugar, baking powder, salt and cayenne. Combine with a large whisk. Mix in cornmeal and flour. Let rest for at least 10 minutes.

  3. Step 3

    Heat oven to 200 degrees. Line a rimmed baking sheet with paper towels or brown paper bags, and put it in the oven. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop batter into the pan by heaping tablespoons. Fry until golden brown, about 3 minutes on each side. Transfer to the prepared baking sheet and sprinkle with salt. The fritters can be kept warm in the oven up to 30 minutes. Serve with maple syrup.

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Ratings

4 out of 5
329 user ratings
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Comments

NC

Sorry, that's not even close to the same recipe.

Pam

Stand cobs up in the hole of a bundt cake pan. Then you can easily cut all the kernels off and they land in the pan.

This fritter recipe didn't do it for me. I prefer the one my mother has always made with a combo of leftover fresh corn and a can of creamed corn. . .

Seona

Exchange the corn with baby peas and cooked diced potatoes, add grated fresh turmeric, ground coriander and whole cumin seeds, salt and cayenne pepper to taste. Yummy.

KLVT

These were tasty! I may have used a bit more corn than called for, but it all held together during cooking. Great side dish with some spicy baked fish and a green vegetable. (Obvi, I didn't do the maple syrup.)

Karen

These were delicious! Added more than a pinch of cayenne, left out the sugar, added black pepper. Great base for some sauteed shrimp and a fresh cherry tomato salsa with lots of fresh basil and chives.

Nicole Miller

Switch cayenne for hot paprika (1/4 tsp heaping), a few shakes of b&b cumin & coriander mix

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