This is the Time of Year to Make Corn Fritters

corn fritters

 

I love corn. This is the perfect time of year for a corn-lover and last night I made a recipe, for the second time, from a cookbook I heard about and ordered.

The book is Sweet Corn Spectacular,  by Marie Porter, and it contains 70 recipes for fresh corn. Last night’s meal included American corn fritters, which usually contain whole kernel corn. I opted to use a tip from another recipe in the book, Colombian corn fritters, where the kernals are blended smooth in a food processor. It makes the batter much smoother and better.

If you want to make something that’s easy and very very good, give this recipe a try.

Take four ears of corn,  shuck them and cut off all the kernals.

Here are the ingredients:

Vegetable oil for frying

1 cup all purpose flour

1 teaspoon baking powder

1 tablespoon granulated sugar

1/2 teaspoon salt

1/4 teaspoon cayenne

2 large eggs

1/2 cup milk

Run the corn kernals through the food processor quickly.  Beat the eggs and the milk then combine this with the dry ingredients.  Then mix this whole batter and get the oil in the pan going hot. I only use about 1/2 a cup of oil, so they’re not swimming in the oil.  Ladle the batter out and turn after just a few minutes. Let them get nice and brown, make sure they’re cooked through. Flip them keep cooking.

Put them on paper towels to dry.   Buy this book on Amazon

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