Corn feels like a forbidden fruit for me because it’s almost never served in my house for some reason. Any recipe that calls for copious amounts of sunny kernels is a winner in my book, so when I saw corn fritters on America’s Test Kitchen’s Instagram page last week, I was locked and loaded to give it a whirl.
This recipe was a bit labor intensive with little reward – I got 7 fritters out of the original recipe. For that reason, my version below is doubled so you can get least 14 and feed a family of 4 with CORN SNACCS and not just a small side for dinner.
6 cups frozen (thawed) corn (8 ears fresh)
3/4 tsp salt
1/2 cup flour
1/2 cup finely minced chives (optional)
4 tbsp grated parmesan cheese
2 tbsp corn starch
1/4 tsp cayenne pepper
2 eggs, beaten
2 tsps veggie oil
1 cup veggie oil for frying
- In a food processor, process 3 cups corn to a uniformly coarse puree, set aside.
- Heat 2 tsps oil in a 12 inch skillet until shimmering. Add remaining 3 cups of unprocessed corn kernels, add salt, cook for 3-4 minutes, stirring constantly. Transfer to a bowl.
- Return skillet to stove and add the puree. Cook for about 5 minutes stirring constantly. Add to the cooked kernel bowl and mix.
- Wipe down your skillet with a wet paper towel, then return it to the stove.
- Mix flour, chives, parmesan, corn starch, cayenne, salt and pepper to corn mixture. Stir in the beaten eggs.
- Using an ice cream scoop, drop fritters in your high heated cooking oil, flatten with back of scoop. Cook for about 2-3 minutes each side and transfer into paper towels.
- Serve with spicy mayo, as a side, as a snack, whatever – enjoy!