Crispy Corn Fritters

December 4th, 2013

Crispy Corn Fritters


3 large ears of corn, cooked
1 onion, small diced
1 tsp. canola oil
1 egg, beaten
1/3 cup all-purpose flour
½ teaspoon salt
3 tablespoons canola oil

Cooking Corn Fritters


Using a sharp knife, cut the kernels off of the corn cobs. Place the kernels into a large mixing bowl.  In a small frying pan heat the oil and then sauté the onions for about 4-5 minutes.  Put the mixture into a small bowl and into the refrigerator to cool.   Once cool, stir the onions into the corn. Add the egg and the flour and stir again until thoroughly combined. Season to taste with salt.

Place a tablespoon of the oil in a large skillet and bring it over medium heat. Using 2 large spoons, scoop the corn mixture, drop it into the skillet and press down a bit to flatten. Repeat 5-6 times until you have several cakes in the pan. Cook the fritters for 1-2 minutes until golden on the bottom and then flip and cook for another 1-2 minutes. When the fritters are golden on each side, remove them to a plate covered with a paper towel to drain off any excess oil.

Repeat until you have used all of the corn mixture.  Leftover broccoli or cauliflower works great too if you don’t have any corn!


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