Crispy Corn Fritters
 
Prep time
Cook time
Total time
 
Corn fritters are extra delicious when paired with fresh tomatoes and basil.
Author:
Recipe type: Grain
Cuisine: Appetizer
Serves: 6-8
Ingredients
  • 2 c. corn kernels (about 2 ears corn OR you can use defrosted frozen kernels)
  • ¼ c. red bell pepper, minced
  • ¼ c. scallions (with green parts), chopped
  • 1 egg, lightly beaten
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¾ c. whole (or low-fat) milk
  • 1 Tb. honey
  • 3 Tb. unsalted butter
  • 1 c. + 2 Tb. finely ground cornmeal
  • 1½ tsp. baking powder
  • Coconut oil (for sautéing)
Tomato Topping
  • Large handful small tomatoes, halved
  • 1-2 Tb. red onion, minced
  • 6-8 leaves fresh basil, chopped
  • Sprinkle of kosher salt
  • Few grinds of fresh black pepper
  • Splash of olive oil
  • Mexican cheese (Queso fresco, Chihuahua, Cotija), OR Feta, if you can't find these
Instructions
  1. Place each ear (one at a time!) of shucked corn perpendicular to a cutting board (or ideally, a Bundt pan). Using a sharp chef's knife, apply some pressure and slice down the cobs to remove the kernels (you want to get as much of the corn pulp as possible). Keep slicing downward until all kernels have been removed and fallen on the board or into the pan.
  2. Transfer ½ the kernels to a large mixing bowl and the other half to a food processor.
  3. In the food processor, pulse the kernels a few times to mash them up, then transfer them to the mixing bowl. (Pulsing them helps to release their juice and starch, and offers a more corn-y flavor to your batter).
  4. To the bowl, add red bell pepper, scallions, egg, salt and pepper and mix well.
  5. Over low heat, add milk, honey and butter to a small pan and heat just until the butter is melted. Remove from heat and add about ¼ of the liquid to the corn mixture and stir to combine (you don't want the egg to cook!). Once the liquid t's well-incorporated, add the remaining liquid and stir well.
  6. Sprinkle in cornmeal and baking powder and stir to incorporate.
  7. Heat a non-stick saute pan to medium/high. Add about 1 tsp. coconut oil to the pan. Once it's hot, add about 2 Tb. of the corn fritter batter to the pan -- your pan will likely hold about 4 little fritters. They'll flatten out and bubble a little in the center.
  8. After about 1.5 minutes, check one to see if it's golden brown. If it is, carefully flip each fritter then cook another minute or so, until nicely brown on the other side. Remove from pan and top with Tomato Topping and cheese (or enjoy all by themselves!).
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/crispy-corn-fritters/