How To Make Crispy Corn Fritters — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[55526] = {“id”:55526,”type”:”Slideshow”,”images”:[{“image_id”:”0d26a4cbd675a1dd2ff9e75f2e1bdd97832b2c46″,”caption”:”\u003cb\u003eMix the dry ingredients. \u003c/b\u003eWhisk the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper together in a large bowl.”,”image”:{“id”:”0d26a4cbd675a1dd2ff9e75f2e1bdd97832b2c46″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:10:31.061-04:00″,”updated_at”:”2017-07-14T11:10:31.061-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0461.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a8657ffe15599263363d7f301227a0baf133750b”,”caption”:”\u003cb\u003eToss corn, jalapeño, and chives with the dry ingredients.\u003c/b\u003e Add the corn, jalapeño if using, and chives. Toss with your hands or a spatula until the vegetables are coated.”,”image”:{“id”:”a8657ffe15599263363d7f301227a0baf133750b”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:10:31.009-04:00″,”updated_at”:”2017-07-14T11:10:31.009-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0464.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2d15dda4757d3a2af57ab46be5f1962e5f3fb0c1″,”caption”:”\u003cb\u003ePrepare the batter.\u003c/b\u003e Mix the milk and eggs together in a measuring cup until incorporated, then pour into the flour and corn mixture. Stir with a spatula until all of the flour is moistened. The batter will be quite thick, but do not overmix. Set aside while you heat the oil.”,”image”:{“id”:”2d15dda4757d3a2af57ab46be5f1962e5f3fb0c1″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:08:19.078-04:00″,”updated_at”:”2017-07-14T11:08:19.078-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0478.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2bde573475a84c999040620321557339a8cf3f51″,”caption”:”\u003cb\u003eHeat oil and fry the fritters.\u003c/b\u003e Heat the oil into a large cast iron skillet over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter evenly around the pan and flatten each slightly with the back of a spoon or a spatula. Cook until golden brown on the bottom, 2 to 3 minutes. Flip with a flat spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more. If using frozen corn kernels, they may need 1 to 2 minutes more cook time per side.”,”image”:{“id”:”2bde573475a84c999040620321557339a8cf3f51″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:08:19.099-04:00″,”updated_at”:”2017-07-14T11:08:19.099-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0501.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”d499a317bd431b02ef97fbed970cf1e74de94261″,”caption”:”\u003cb\u003eDrain and serve the fritters. \u003c/b\u003eTransfer the fritters with a spatula to a paper-towel lined plate. Continue making fritters with the remaining batter. Transfer finished fritters to a serving plate and serve warm or at room temperature.”,”image”:{“id”:”d499a317bd431b02ef97fbed970cf1e74de94261″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-07-14T11:08:19.110-04:00″,”updated_at”:”2017-07-14T11:08:19.110-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-12_Kitchn_0510.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Making fresh summer corn into crisp corn fritters is one of the fastest ways to turn corn on the cob into a hearty dinner (or breakfast or a snack, really). Corn fritters are essentially a quick corn cake batter studded with fresh corn, jalapeños, and chives that’s gently fried in a slick of oil. The resulting fritters have a thin, crispy exterior with a soft and moist center that’s full of crisp-tender vegetables.

This classic recipe also makes a fine fritter from frozen corn too. These corn cakes can serve as a meal on their own with a sauce for dipping, as a side for grilled or roasted meats, or as a vehicle for fried eggs for breakfast. What I’m saying here is that this corn fritter recipe is one you’ll want to know by heart so you can make it any time the craving strikes.

READ MORE »

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s