Total Time
12mins
Prep 10 mins
Cook 2 mins

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!

Ingredients Nutrition

Directions

  1. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  2. 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.
  3. Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  4. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  5. 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.
  6. Transfer fritters to plate lined with paper towels. Serve immediately.
  7. Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Most Helpful

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.

Sassy in da South June 29, 2008

Here we go again! I love fritters, and these were excellent. I had some frozen sweet corn from last summer (the very last!) and used that. Deeeelicious! Can't think of a better way to use it. Used 2 pinches of New Mexico chili powder, which was just enough. Thnx for posting. Made for ZWT4

Darkhunter June 26, 2008

Diana, this recipe is wonderful! We enjoyed these little babies so much tonight. I made them for ZWT4, and we will make them again! I used my new little gadget called the "corn zipper," thereby removing the frolicking corn kernels which like to dance around the kitchen when using a chef's knife! I used only cooking spray, cutting the fat in a huge way! I had to add about a teaspoon of sugar because the corn we get here at this time of year has been on a truck for who knows how long. Maple syrup was great on this! This is a KEEPER! Sail On Babes!!!

Chef PotPie June 25, 2008