Savory Corn Fritters
Published Sept. 4, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs
- ⅔cup whole milk
- 1teaspoon fine sea salt
- ½teaspoon garlic powder
- ½teaspoon freshly ground black pepper
- ½teaspoon ground cayenne
- 1cup all-purpose flour
- 2teaspoons baking powder
- 3cups corn kernels, fresh or frozen and thawed (about 1 pound)
- ¼cup chopped scallion greens
- 1cup sharp Cheddar, shredded
- Vegetable oil, coconut oil or shortening, for frying
Nutritional analysis per serving (18 servings)
141 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 134 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
- Step 1
In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
- Step 2
Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
- Step 3
Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
- Step 4
Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
Private Notes
Comments
What does this mean, "leftover lobster"?? Is this something like leftover wine which I also struggle to understand? :)
Keep these on the smaller side - they’re crispier and brown more evenly. Next time, I’ll add some cilantro & maybe diced jalapeño.
These came out great. Be sure the heat is on medium-low (as mentioned in the recipe). My first batch was cooked on medium-high and the exploding fresh corn kernels got me a few times. The last two batches were much better.
Used half buttermilk and milk in batter, real garlic and 1/2 tsp cumin. Added cilantro and used 4 cobs of fresh corn. I think getting rid of the garlic powder in the recipe is crucial. Thankfully I had prepared the batter before I added the corn, and the powder just was not a good add. Threw the whole thing out and started over.
I went off on my own path with these and ended up with oil tasting rubbery bits with corn. I was working with no measuring cups/spoons. I did use left over cooked corn cut from the cob, it held up well. I'll do better next time.
I cook for two, so I halved this recipe, and what a greasy mess! None of the patties stayed together. The flavor is good, but I think the patties would've held together if I'd used 2 eggs instead of just one.