Fresh Corn Fritters
These corn fritters are a delightful treat, perfect for a cozy weekend brunch or as a fun appetizer for your next gathering. Crispy on the outside and fluffy on the inside, these fritters are bursting with sweet corn flavor. Served hot and drizzled with maple syrup, they make for a deliciously comforting dish that is sure to be a hit with your friends and family. For a twist, you can also customize them with a savory touch by adding fresh cilantro to the batter and serving with zesty lime wedges. Enjoy these fritters as a tasty snack or a mouthwatering side dish that will leave everyone coming back for more.
— Constant Cookbook
Ingredients
- Canola oil for deep-frying
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking soda
- 3/4 tsp. fine sea salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 cups corn kernels (from about 4 ears)
- 1 cup buttermilk
- 1 egg
- Maple syrup for serving
Instructions
- Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 375°F on a deep-frying thermometer. Preheat an oven to 200°F. Set a large wire rack on a rimmed baking sheet and place near the stove.
- While the oil is heating, in a bowl, sift together the flour, baking soda, salt and pepper. In a blender, combine 1/2 cup of the corn kernels, the buttermilk and egg and process until smooth. Pour the purée into the flour mixture and stir just until smooth. Fold in the remaining 1 cup corn kernels.
- In batches to avoid crowding, add tablespoonfuls of the batter to the hot oil and deep-fry until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you fry the remaining fritters. Serve the fritters hot, with maple syrup on the side. Makes about 20 fritters.
- Variation: To give the fritters a savory edge, add 2 tablespoons finely chopped fresh cilantro to the batter and serve with lime wedges instead of maple syrup. Or, make a spicy dip for the fritters: In a small bowl, mix together 1 cup plain yogurt; 1 clove garlic, minced; 1 serrano chile, minced; the finely grated zest of 1/2 lime and salt to taste.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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