Corn Fritters


These are just wonderful. I have made these small and served them as appetizers with guacamole and larger as a side dish. They would also make an excellent vegetarian main dish. I have even used the leftovers, toasted, as a breakfast side with maple syrup. There are so many variations you can add to these fritters, onions or chiles would be good for a little spicy side to a Mexican entree. I added some cheddar cheese for this version but they would be good without. This was adapted from a recipe in the Williams-Sonoma cocktail party cookbook.






3 ears of fresh corn, shucked, with kernels sliced off (you could use frozen also)
1 Cup of flour
1 1/2 teaspoons baking powder
1 teaspoons salt
1 teaspoon pepper
1 egg, lightly beaten
2/3 cup whole or skim milk
2-3 tablespoons olive oil
1/4 cup cheddar cheese (optional)


Hold an ear of corn upright, stem end down, in a shallow bowl (so the kernels don’t go everywhere). Using a sharp knife, slice straight down between the kernels and the cob to remove the kernels, rotating a quarter turn after each cut.

In a large bowl, combine flour, baking powder, salt and pepper and stir to mix well. Add egg, milk, cheese and corn kernels and stir to just combine.

In a large frying pan or electric griddle heat about 2 teaspoons of olive oil. When the oil is hot, drop in a heaping teaspoon of the batter, then press down to flatten. If these are for a side dish I make them larger-about pancake size. Repeat with more batter,  being careful not to crowd the pan. Cook until golden on the first side, about 3 minutes if making the small appetizer size. Turn over and cook until golden on the second side. Transfer to paper towels to drain. Repeat with the remaining batter, adding more oil as needed.

Serve plain, with guacamole, Romesco sauce or yogurt sauce.


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