Farmstand Corn Fritters
The heat and lack of rain that we have been experiencing lately has really taken a toll on not only our lawn but also the quality of produce at our farmers market. You see this years corn crop has been less than desirable. The heat and drought that we have been in is really taking a toll on our local corn crop. However, while strolling around the local farmers market this past weekend I spotted some delicious looking bicolor sweet corn. I eagerly bought a dozen ears hoping not to be disappointed. That night we grilled a few ears to serve with dinner and I was definitely not disappointed! In fact, it was some of the sweetest, most tender and flavorful corn I have ever tasted. The only regret I had was that I didn’t buy another dozen!
I have had this recipe for corn fritters bookmarked for quite a while now but I didn’t want to try them with just some so-so corn. If you have never had a crispy corn fritter you are really missing out! They’re light, crisp, creamy in the middle and crisp on the outside and packed with fresh corn flavor. By combining whole corn kernels, grated kernels and corn pulp you get fritters with great texture and the fullest corn flavor possible. Serve these fritters with some Maggi’s Sweet Chili Sauce for a summer appetizer you will find yourself making again and again!
Farmstand Corn Fritters
These Farmstand Corn Fritters make a perfect lunch, snack or side dish during summer.
Yield: 12 fritters
Prep Time: 10 minutes
Total Time: 20 Minutes
1 ½ pounds fresh corn (2 large or 3-4 medium ears), husks and silk removed
1 large egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal (preferably stoneground)
2 tablespoons heavy cream
4 medium scallions, white and green parts, minced
1/2 teaspoon salt
1/2 cup corn or vegetable oil, as needed
Using a chef’s knife or corn stripper, cut kernels from 1 to 2 ears of corn (depending on size); Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Transfer the cut kernels (you should have 1 cup kernels) to a large bowl and set aside.
Grate the kernels from the remaining ears of corn on the large holes of a box grater. You should have a generous 1/2 cup of grated kernels. Add to the bowl with the whole kernels. Using the back of butter knife, firmly scrape any remaining pulp on cobs into the bowl.
Stir in egg, flour, cornmeal, cream, scallions, salt and cayenne.
Heat oil in a large heavy-bottomed non-stick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoons of batter into the pan. Fry until golden brown, about 1 minute per side. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining batter, returning oil to temperature between each batch and replacing oil if needed. Serve immediately.
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