№ 479 - Corn fritters

 Corn Fritters are amazing if the corn is fresh and sweet.

Often times, I look at a recipe and improvise. This is called cooking. Cooking does not require every single thing you eat to have a recipe. Learn what goes into something, and adjust.

No. 479 - Corn fritters

prep time: cook time: total time:


  • 3-5 ears of corn
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced
  • 2 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 tsp baking powder
  • HHandful of chopped green onion
  • 2-3 cherry tomatoes chopped (optional)


  1. If using fresh corn, there is no need to blanch, just cut the kernels from the cob and place in a bowl.
  2. Add 2 beaten eggs, salt, pepper, parmesan and green onion. This mixture should be fairly loose at this point, if not, add a bit of half and half. You should be looking for a mixture similar to the amount of liquid you would pour over a bowl of cereal.
  3. In another bowl, add the baking powder to the flour, and mix well. Pour half of the flour mixture over the corn mixture, stirring to combine - you are looking for the consistency of a thick pancake batter. Add more flour as needed.
  4. Heat oil over medium high heat, add corn mixture by 1/4 cup scoops and slightly press down to flatten with the back of your measure. Cool until deep golden brown, then flip and cook the other side.
  5. Drain on paper towels and sprinkle with salt - I used maldon flaked sea salt - so good! We topped with a couple of cherry tomatoes and viola! We ate the entire batch these were so good.
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