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Recipe Summary
Yield: Makes 10 four-inch fritters
Ingredients
Ingredient Checklist
3 ears corn (about 3 cups kernels)
1 large egg, separated, plus 1 large egg white
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 pinch of freshly ground black pepper
4 tablespoons vegetable oil
Gallery
Recipe Summary
Yield: Makes 10 four-inch fritters
Gallery
Recipe Summary
Yield: Makes 10 four-inch fritters
Recipe Summary
Yield: Makes 10 four-inch fritters
Yield: Makes 10 four-inch fritters
Makes 10 four-inch fritters
Ingredients
Ingredients
- 3 ears corn (about 3 cups kernels)
- 1 large egg, separated, plus 1 large egg white
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 pinch of freshly ground black pepper
- 4 tablespoons vegetable oil
Directions
Using a chef’s knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.
Reviews (6)
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4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
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Reviews (6)
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
07/30/2008
I love these because they are so much lighter than the heavy ones that my mother used to make. I make them 2 or 3 times during the summer with burgers or hot dogs or tri tip. Easy and fast. You can drizzle with maple syrup or not.
Martha Stewart Member
Rating: Unrated
06/02/2008
Maple Syrup is in the title, but not in the ingredients, the recipe steps, or serving instructions.
Martha Stewart Member
Rating: Unrated
04/25/2008
Great way to use leftover corn on the cob. Quick and easy- I like to make these in the summer as part of Saturday or Sunday morning breakfast.
Martha Stewart Member
Rating: Unrated
07/30/2008
I love these because they are so much lighter than the heavy ones that my mother used to make. I make them 2 or 3 times during the summer with burgers or hot dogs or tri tip. Easy and fast. You can drizzle with maple syrup or not.
Rating: Unrated
Rating: Unrated
06/02/2008
Maple Syrup is in the title, but not in the ingredients, the recipe steps, or serving instructions.
Rating: Unrated
04/25/2008
Great way to use leftover corn on the cob. Quick and easy- I like to make these in the summer as part of Saturday or Sunday morning breakfast.
All Reviews for Basic Corn Fritters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Corn Fritters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
