Corn Fritters
Serves 12 fritters
Ingredients
- 1 1/2 pounds fresh corn (about 2 large or 3–4 medium ears), husked
- 1 large egg, lightly beaten
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal
- 2 tablespoons heavy cream
- 1 small shallot, minced
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1/2 cup corn or vegetable oil (for frying)
Directions
- Cut kernels from 1–2 ears of corn and place in a bowl (about 1 cup).
- Grate kernels from remaining ears on the large holes of a box grater into the same bowl (you should have about a generous 1 1/2 cups total corn).
- Using a back of knife, scrape any remaining pulp from the cobs into the bowl.
- Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne until combined.
- Heat oil in a large heavy-bottomed nonstick skillet over medium-high heat until shimmering.
- Drop heaping tablespoons of batter into the pan (work in batches). Fry until golden brown, about 1 minute per side.
- Transfer fritters to a paper towel–lined plate. Add more oil if needed. Serve immediately.
Notes
Uses a mix of cut and grated corn for both texture and moisture.