Savory Corn Fritters
These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.
- Serves: 18 persons
- 2large eggs
- ⅔cup whole milk
- 1teaspoon fine sea salt
- ½teaspoon garlic powder
- ½teaspoon freshly ground black pepper
- ½teaspoon ground cayenne
- 1cup all-purpose flour
- 2teaspoons baking powder
- 3cups corn kernels, fresh or frozen and thawed (about 1 pound)
- ¼cup chopped scallion greens
- 1cup sharp Cheddar, shredded
- Vegetable oil, coconut oil or shortening, for frying
Step 1In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
Step 2Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
Step 3Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
Step 4Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.