When I made these corn fritters I knew they would be delicious but when I sunk my teeth into the first one - and I ate 12 of them! - I literally moaned from the pleasure of the flavor, wonderful texture and the sheer everything-ness about these fritters.
Corn is not a traditional summer vegetable in Italy and in the past corn was only used to feed livestock. Consequently not a lot of attention went into growing delicious creamy sweet corn that we know and love every summer in the United States.
At my local green grocer that's changed in the past three or four years and now they stock wonderful fresh corn. You have to keep your eye out for the fresh corn because it's not something they stock in abundance or regularly but it's there enough throughout the summer to fully enjoy fresh sweet corn.
We're at the very end of September and I found some ears of corn still available so I grabbed them to make a few different corn recipes and corn fritters was the star recipe!
These are so easy to make and the yield in flavor and texture far outweighs the minimal effort involved to make them.
It's a fried food so not something you eat every day but when you do, wow! We enjoyed the corn fritters for dinner last night with a green salad and a bowl of soup. I made about 25 or 30 of these fritters so most of them went into the freezer and I’m thrilled I have them to look forward to late fall or early winter.
I'm a stickler for using attractive serving dishes when I bring food to the table. Here's a serving dish for the corn fritters you'll love!
If you don't have access to fresh corn then use frozen or canned corn kernels.
Note: To add a delicious flavor twist use coconut milk instead of fresh milk and add ¼ cup fresh cilantro to the batter.
Recycling Pro tip: Set aside used cereal boxes and other cardboard food boxes to drain fried foods. Open up each box at the seam and turn inside out. Drain fried foods on the flattened boxes like this:
- 380 grams fresh corn about 2 to 3 ears of corn
- 25 g green onion tops minced
- 150 grams cheddar cheese caciotta or other sharp flavorful cheese of your choice - grated
- For the batter:
- 150 g milk
- 2 whole eggs large
- 1 garlic clove finely minced
- 120 g all purpose or “00” flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 cups peanut oil for frying
- Use a knife to cut the corn kernels off the cob and place in a bowl.
- Finely mince the green onion tops and add to the corn.
- Grate the cheese and add to the corn.
- For the batter:
- Whisk the milk, eggs and garlic together in a bowl large enough to hold all the ingredients.
- Separately whisk the dry ingredients together: the flour, baking powder, salt and pepper.
- Add the corn mixture and the dry ingredients all at once to the milk and egg mixture.
- Stir until fully combined.
- Frying the fritters:
- Heat the peanut oil in a cast iron or other heavy skillet until a drop of water sizzles when placed in the oil.
- Cook about six or eight fritters at a time depending on the size of your pan.
- Use a large soup spoon to ladle dollops of batter into the oil, then flatten with the back of a spoon.
- Fry for about two minutes: you'll see that the fritters begin to turn golden around the edges.
- Gently turn the fritters and cook for another minute or two.
- Place the fritters on a paper lined rack to drain.
- Serve hot or at room temperature.
- These corn fritters freeze well if stored in an airtight container.
- Place the fritters on a baking sheet straight out of the freezer and into a 350°F preheated oven.
I make a small commission on purchases made through links on my website. Prices are identical for you, but purchasing through my links helps support my work to bring you great recipes, podcast episodes, culinary and travel information.