Ultimate Corn Fritters
For the lightest corn fritters, we minimized the number of fillers we added. Serve these fritters as a side dish with steaks, chops, or poultry or as an appetizer with a dollop of sour cream or drissel with honey or maple syrup.
- 4 ears corn, or 3 cups frozen corn kernels cut from cobs (3 cups)
- ⅜ teaspoon Salt divided
- ¼ cup all-purpose flour
- ¼ cup finely minced chives or green onions
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cornstarch
- Pinch cayenne pepper (optional)
- ⅛ teaspoon black pepper (optional)
- 1 large egg lightly beaten
- ½ cup corn oil, vegetable oil or Ghee for frying
- 1 teaspoon corn oil, vegetable oil or Ghee for the batter
- Process 1 1/2 cups corn kernels in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside.
- Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.
- Stir flour, 3 tablespoons chives, Parmesan, cornstarch, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper into corn mixture until well combined. Gently stir in egg until incorporated.
- Line rimmed baking sheet with paper towels. Heat remaining ½ cup oil in now-empty skillet over medium heat until shimmering. Drop six 2-tablespoon portions batter into skillet. Press with spatula to flatten into 2 1/2- to 3-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.
- Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives, and serve immediately.
Tried this recipe?Let us know how it was!