What's For Dinner?

09/15/04

Corn Fritters

• 4 ears corn
• 1 c flour
• 1/2 c cornmeal
• 1 Tbs sugar
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 Tbs melted butter
• 1/2 c milk
• 1/2 c plain yogurt
• 2 eggs, beaten
• oil for frying

2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.

3. Mix together the melted butter, milk, yogurt, and eggs.

4. Pour the wet ingredients into the dry in a thin stream. As you pour, use a spatula to combine the ingredients gently, as you would a pancake batter. Moisten all of the dry ingredients, being careful not to leave large pockets of flour; however, do not overmix.

5. Fold in the corn kernels.

6. Over a medium-high flame, heat about 1/2-inch of frying oil (such as canola) in a large cast-iron skillet. (For example, a 12-inch skillet will require about a cup of oil.) The oil is hot enough to use (about 370 degrees Fahrenheit) when a drop of batter causes the oil to bubble furiously.

7. Use a large serving spoon to drop the batter into the oil. Each fritter should contain about 3 tablespoons of batter. Fry for about a minute on one side, then flip and fry until done, about another minute. Remove and drain on paper towels. (You can fry several fritters at a time; just don't crowd them.)

8. Serve with maple syrup, yogurt, sour cream, and/or fruit.

Tips
* Try adding a few shakes of either ground nutmeg or cayenne pepper to the dry ingredients for a little extra depth of flavor.

* An excellent tool for removing the fritter from the oil is the wire mesh skimmer used to remove tempura from woks.

* Allow some time for the oil to come back to temperature between batches. A low frying temperature makes for greasy fritters

Back to the Top