Thursday, September 1, 2011

Corn Fritters

Corn isn't my favorite vegetable.
(What a way to introduce a post about corn.)

I wonder if it really IS a vegetable, or does it only fit into the "grains" category?
Anyway, it's normally not tempting to me.

However, if corn is displayed in a manner other than just-plain-on-the-cob or buttered kernels, I'm more likely to partake.
Corn salads? Yes.
Corn in soups? Sure.
Corn bread? Yep.
Grilled instead of boiled? Why not?

This is another something different to do with corn...
A bit of a corny camouflage if you will.

But in this particular version of corn fritters, it's not all about the batter. Mind you, this is not a pancake with a little corn strewn here and there.
Instead, it's mostly about the corn.
Corn with amped up flavor and a bit of batter to hold all those little kernels together.

It's nice for the end of summer and when corn is fresh and readily available.

Corn Fritters
makes about 20, 2 1/2 inch fritters
Adapted from Bill's Food by Bill Granger

2/3 c rice flour
2 T corn starch
1/2 t baking powder
3/4 t salt
1/2 t freshly ground black pepper
1 t ground coriander
1/2 t ground cumin
2 large eggs
1/3 c water
1/2 T lemon juice
3 ears of corn, kernels removed from the cob
4 scallions, finely chopped
1/4 c fresh cilantro, minced
Vegetable oil

Possibilities for serving:
*Boldness is encouraged*
sambal oelek, chili sauce (sweet or hot), sriracha mixed with sour cream, ... ketchup if you must

In a medium bowl whisk together rice flour, corn starch, baking powder, salt, pepper, coriander, and cumin. In a smaller bowl, whisk together eggs, lemon juice, and water until combined. Stir the wet ingredients into the dry ingredients.
Add the scallions, cilantro, and corn and fold together until well-combined.
Preheat oven to 200 degrees F and place a pan lined with paper towels inside.
Heat 2 T vegetable oil in a skillet over medium heat until shimmering. Place 2-3 T sized scoops of the corn mixture into the hot pan and flatten slightly. Be careful not to crowd the pan.
Fry the fritters for a few minutes, until golden, and flip to the other side and fry until golden.
Remove to the pan in the oven and continue with the rest of the fritters.

Make sure to stir the mixture each time before scooping it into the pan to make sure that the batter coats the corn and doesn't sink to the bottom of the bowl.
Add more vegetable oil to the pan as necessary.

Serve hot with a dipping sauce.

To Freeze:
Place the fritters on sheet pan in a single layer and place the pan in the freezer. Once the fritters are frozen, place in a freezer bag or another airtight and freezable container.

To Reheat:
Preheat the oven to 325 degrees F and place the fritters in a single layer on a sheet pan.
Bake until hot and crispy.
*This may be the best option since all the fritters will come out perfectly hot and crispy at the same time.


  1. When I was a kid in the south we had corn fritters --- lots of flour , egg, a bit of corn ---deep fried and then doused in syrup. I even had that at camp one summer!

  2. Here's a silly question... Is there a good way to get all those pesky corn husk strands off the corn before cooking or cutting off the corn kernels? Surely there is some master plan out there, I just don't know it. Do you?

  3. Would you like to do a blog post on delicious easy college food that girls make for boys that refuse gas money but ask for said girl to make them dinner?
    I was thinking of making Pasta with Lemon, Scallops and Garlic but I don't know what else to put with it.

  4. Peklet Mom:
    Corn silk is pretty bad, isn't it?
    A soft brush should work well- the silk should stick to the brush and easily pull off the cobs. I *think* you can specifically buy brushes for this purpose, but surely they're not necessary...

    As long as "boy" likes seafood, the pasta will be good.
    Perhaps a salad would be nice... I'm not sure if this boy displays a penchant for a certain type of vegetable, but I sort of assume he does not. However, a green vegetable would be good (broccoli or asparagus I think).

  5. Dessert?
    I thought I put down Marie, sorry.
    I'm not good at fixing salads.
    AND I wanted to do grilled broccoli.
    Mikey says he likes everything, so I've got options.