Corn Fritters
Posted by in Food
We are deep into corn season here in western NY state. All the farm stands are selling it. I love corn on the cob, but after a few weeks I start to look for other ways to use it. One problem I have is I tend to make too much corn on the cob so we have leftovers. This recipe works with fresh, uncooked corn or corn that has been cooked. I really loved these little fritters. They were crunchy with some sweetness. If you want to jazz it up, switch out the cheese for something else (I think a pepper jack would be fun) or eliminate the cheese and add some curry powder.
2 eggs
1/4 cup flour (I used gluten-free)
1/4 tsp salt
pepper to taste
the green top of a scallion
2 tbsp Parmesan cheese
2 cups corn, cut off the cob
Pulse the ingredients in a food processor until combined. Heat 2 tbsp olive oil in a skillet over medium high heat and make the fritters. You can make these the size of small pancakes or just drop a heaping tablespoon of batter. Flip them when they are brown on the bottom and cook until the second side is done and the fritters are set.
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I LOVE corn fritters. Thanks for the reminder, since I haven’t made them for a while. (Can’t get decent corn on the cob in Arizona!) And fritters is one of those old fashioned recipes that my early ancestors cooked. They got very creative with all the corn from the Indians before they were able to grow wheat and rye and barlety, etc.
Since I can’t eat onions, next time I make them, I’ll spice them up with some green chile peppers or my own roasted mini bell peppers instead.
That sounds like a great substitution!
I’ve never had corn fritters; but I love corn on the cob in just about any way, so I’m sure these would be yummy!
These look wonderful, Brette. But can you make them without cheese?
these sound great — but I’ll try chopping and combining the ingredients by hand, as I don’t have a food processor. will make for an interesting texture I think!
Sure. Just thicken them with some flour.
Amazing! I want to make these. I actually just emailed this recipe to myself. Thanks, Brette!
Love, love, love corn fritters. I had them just last week with a little bit of hot pepper added.