Marmy's Corn Fritters
photo by kiwidutch
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 4 large ears of corn
- 2 tablespoons all-purpose flour
- 2 eggs, separated
- 1 tablespoon granulated sugar
- salt and pepper
- chopped sweet onion, if desired
directions
- Cut the kernels from 4 ears of corn, and place them in a medium bowl. Using the back of a knife,scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
- Beat the egg yolks in a large bowl until light. Beat in the flour,sugar and salt and pepper. Stir in the corn.
- Beat egg whites until stiff. Fold them into the corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsfull into the hot skillet and cook until golden brown.
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Reviews
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These were a nice change for a side dish. I used frozen corn (thawed), which I roughly and very briefly pulsed in the food processor to make it a bit more pulpy like fresh corn. I used two 12-oz bags and increased the other ingredients to make up for it. I threw in an odd half cup or so of leftover brown rice (which no one noticed) just to use it up. I added a bit of milk since I did not have the corn cob 'juice,' and although I used more egg, I did not use all the yolks just to keep it lighter. I added garlic powder, onion powder, cumin, paprika, and a bit of cilantro. I found that these cooked better and faster if I was fairly scanty with each one and if I spread it out with a spoon. Also, after flipping, I found that squishing them out a bit was helpful. But they were great to work with, not sticky, and easy to do. I served them with green beans and some shredded BBQ-y chicken. Thanks. --M
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The fresh corn in the local supermarket looked pretty sad and shrivelled and we don't get frozen here, so I used tinned (canned) and it seemed to work just fine. I also made these in a bit of a hurry (dinner guests arrived 3/4 hour early! and caught me on the hop)so I forgot to beat the egg whites... Gee that didn't seem to do it any harm either :)These cooked up fast and easy, were tasty and well liked by almost everyone. DH said he 'kinda' liked them (he suggested adding more herbs or something like paprika to them) but to be fair he can be a bit fussy sometimes and there were very few leftovers so this dish will be a certainty on my family buffet menu from now on since so much of DH's family are vegeterians. Who cares it DH doen't love it? I'm making it for the rest of us from now on! Please see my rating system, a very well deserved 4 stars:) Thanks !!!
RECIPE SUBMITTED BY
I am a wife, mother, "marmy" and a nurse and I love being all of them. I'm a true tennesse girl trapped in a body born and raised in Flordia.<<< I moved to Tennessee about 4 and 1/2 years ago and can't figure why anyone would want to live anywhere else. I love Gospel Music and Food!!! I guess my real dream would be to sing all day, cook all night and start all over again the next day!! This is the most amazing site and I am impressed by all the people I have "met" here. LOL Foodnetwork has nothing on any of these people....all of you are great cooks!! Thanks so much for sharing your recipes and ideas...they are wonderful. My pet peeves are recipes that are so complicated and require items they never ever heard of in the local grocery or local specialty food stores and that I can't even order off the net. I work in a Long Term Care facility...and have for 24 years. Another pet peeve is that you can make really good food, nutritional food at a reasonable cost. When I am 90 years old I hope if I must be at the local nrsg. home the dietary dept. will serve my food and allow me good choices, good food and dignity in the way that it is served!I have never participated in any "swaps" but would love to. I have a "zillion" cookbooks and would gladly swap!!