Recipe by CindiJ
Courtesy America's Test Kitchen. This is a great recipe. Corn is at it's peak and I made these and knew right away I had to post so I can do this again. I hope you will enjoy these as well!
Top Review by Sassy in da South
I just love fritters and these corn fritters are going to top my list! The maple syrup was a real surprise to try and wow it was a really great combination. So easy and quick to make. We'll be making these again! Made for ZWT4.
- 1 1⁄2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
- 1 egg, beaten lightly
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal
- 2 tablespoons heavy cream
- 1 small shallot, minced
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper
- 1⁄2 cup vegetable oil (or more as needed)
Directions See How It's Made
- Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
- Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
- Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
- Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
- Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
- Transfer fritters to plate lined with paper towels. Serve immediately.
- Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.