Corn Fritters
Corn Fritters made two ways - Parmesan and Basil or Cheddar and Jalapeno
Equipment
- Food processor or Blender
- Large skillet or frying pan
Ingredients
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
Instructions
- 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.
Notes
Note: I like to use a large cookie scoop to scoop the batter into the skillet, it makes the fritters more uniform in size.
You can use just about any combo of cheese and herbs that you prefer. I think a roasted garlic, rosemary and Romano cheese sounds great, and will have to give that a try one of these days.