Parmesan Basil or Jalapeno Cheddar
I love corn fritters. This recipe will share how to make them two different ways from the same basic batter. In the fall, when corn is plentiful and sweet, and I need to use up the abundance of herbs in the garden, I turn to griddle cakes and fritters to make fast side dishes to accompany a simple soup or salad for a healthy evening meal after a day of hiking, working in the garden or playing with the animals. This recipe is easily multiplied or reduced by half depending on your needs.
- Food processor or Blender
- Large skillet or frying pan
Base Fritter Batter
- 4 ears Corn on the cob, shucked and silk removed Alternately, use 4 cups frozen corn that has been completely thawed.
- 2 large Eggs
- 1/2 cup All-Purpose Flour
- 2 tbsp Cornstarch
- 2 cloves Garlic, minced Substitute a teaspoon of granulated garlic if you don't have fresh.
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1-2 tbsp Olive Oil or Avocado Oil To Coat Skillet, does not get mixed into batter
Parmesan Basil Version
- 1/2 cup Parmesan, grated
- 1/2 cup Basil, chopped loosely pack in measuring cup after chopping
- 2 tbsp Flat leaf Italian Parsely, finely chopped
Jalapeno Cheddar Version
- 1/2 cup Cheddar Cheese, shredded
- 1/2 cup Jalapeno Pepper, finely chopped remove seeds and ribs to reduce heat, or used them to make fritters hotter.
- 2 tbsp Cilantor, finely chopped
- Cut the kernels off the corn using a sharp knife, or thaw frozen corn.
- Pulse 2 cups of corn with the eggs in a food processor or blender until fairly smooth and eggs and corn are completely incorporated. Transfer to a mixing bowl.
- Mix in the remaining corn, flour, cornstarch, salt and pepper.
- After batter is mixed, fold in the cheese and greens from the chosen version.
- Coat a large skillet or fry pan with oil and heat over medium heat.
- Using a heaping tablespoon, drop by spoonfuls into the skillet, slightly spreading each fritter with the back of the spoon.
- Cook for 3 to 4 minutes on each side until golden and beginning to brown. Adjust heat to prevent scortching.