These Corn Fritters have been part of my family’s cooking repertoire since I can remember. They are almost as simple as corn on the cob and really delicious. The flour has gradually been reduced over the years, now just barely holding the sweet kernels together. Together with the emergence of Fried Green Tomatoes on the table, they are a sure sign that it is the end of August.
These fritters are lovely as is, but you can’t go wrong with a little maple syrup and even a pat of butter!
Either raw or cooked corn on the cob will work beautifully in this recipe! A pinch of toasted cumin and a handful of green onion are great additions.
2 cups (packed) fresh Corn Kernels cut from the cob
2 tablespoons Flour
3/4 teaspoon Salt
Butter or Canola Oil for frying (or both)
Stand the cob on end on your cutting board, then cut the corn from the cob. Scrape the cob clean with the edge of the knife. Put all the bits of corn in a large bowl and add the eggs, salt and flour. Heat a large frying pan over medium high heat and add 1-2 tablespoons of oil. Use a soup spoon to dole out the batter, spacing them for easy turning. Fry on one side for 2-3 minutes, until golden brown, then flip and cook a minute on the other side. Serve right away or keep the fritters warm in a low oven. They are also great at room temperature!