Sweet Corn Fritters
User Reviews
5
Sweet Corn Fritters
Description
The batter is prepared by combining fresh corn kernels from multiple ears with self-rising flour, cornmeal, sugar, grated sharp cheddar, and salt, then binding this mixture with buttermilk and egg yolks. The consistency should be thick but pliable, allowing for small patties to be shaped. These are shallow-fried in vegetable oil until both sides turn golden and crispy while maintaining a moist center filled with bursts of sweet corn and melted cheese.
Sweet Corn Fritters are ideal as a side to complement various dishes or enjoyed alone as a flavorful snack. Their texture contrasts between crunchy edges and a tender interior provide a satisfying bite. The use of sharp cheddar adds a depth of savory flavor that balances the sweetness of the corn. Cooking in small batches prevents crowding the pan, helping maintain the right oil temperature for crispness.
Ingredients
- 3 cups corn kernels cut from 4-5 ears, fresh raw
- 3/4 cup self-rising flour or substitute all purpose flour + 1 1/4 tsp baking powder
- 1/4 cup cornmeal or white cornmeal, yellow
- 1 Tbsp granulated sugar
- 3/4 tsp salt
- 1/2 cup cheddar cheese grated sharp
- 2 extra large egg yolk
- 1/2 cup buttermilk
- vegetable oil for shallow frying
Instructions
- Put the corn, the flour, cornmeal, sugar, cheese, and salt in a large mixing bowl and toss well to combine.
- Mix the yolks and buttermilk together with a fork and add to the bowl, stirring with a large spoon just until there is no dry flour left, don't over mix. Feel free to add a touch more buttermilk if your mixture is very dry. It should be quite thick.
- Heat about 4 tablespoons or so of oil in a cast iron skillet. You want a good layer coating the bottom of the pan, about 1/8 to 1/4 inch deep. Heat the oil over medium to medium high heat until it is shimmering but not smoking. Test the oil by touching a bit of batter to the surface...it should sizzleon contact.
- I use my 1 3/4 inch cookie scoop to scoop out the batter into the pan, then I lightly flatten it with an offset spatula. You can nudge any stray edges into place if you like, but some love those ragged edges, they get extra crispy! Each cake will be about 2 tablespoons of batter. Note: don't crowd the pan, 3 or 4 per batch is good.
- Cook for about 1 1/2 minutes and gently flip whe golden, then cook another 1 to 1 1/2 minutes until crisp and golden on the second side. Drain on paper towels.
- Serve hot with sour cream and chives. Makes approximately 17 fritters, but you can make more or less depending on size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16+ fritters
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 88kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 142mg | 6% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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