These farmhouse delicacies can be served as a savory side dish to serve alongside our Texan chilli con carne, or with barbecue recipes. Alternatively, whip up a batch for your game day hosting essentials, that guests can snack on with sour cream or even maple syrup.
Ingredients (makes 16 - 18)
- 3 large ears fresh sweet corn
- 2 large eggs
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
- 1 tbsp sugar
- 1 tsp salt, plus extra to taste
- 1 tsp coarsely ground black pepper
- 3½ tbsp (about 1.75 oz) unsalted butter, cut into ½-inch cubes
- 7 tbsp (about 1/3 cup) corn oil
- 1 large red onion, sliced into thin rings, for garnish (optional)
Method
- Cut kernels from 2 ears of corn by holding the cobs upright in a large bowl (try these stainless steel mixing bowls from Amazon) and slicing downward with a sharp knife. Coarsely grate kernels from the third ear into the same bowl.
- In a separate bowl, whisk the eggs with 2 tbsp water until frothy (we recommend this KitchenAid utility whisk). Stir in the flour, sugar, salt, and pepper. Gently fold in the corn mixture.
- Heat a quarter of the butter and oil in a large skillet (the MadeIn CeramiClad Nonstick Frying Pan gets our vote for crispy in-tact fritters) over medium heat.
- Drop batter by heaping tablespoons (about 4 fritters at a time) into the pan. Cook 1½ – 2 minutes per side until golden, puffed, and crisp.
- Remove fritters and drain on paper towels. Keep warm while you cook remaining batches, adding more butter and oil as needed.
- Serve hot, garnished with sliced red onion if desired. (They’re also delicious drizzled with maple syrup for a sweet twist)
If you want to make the most of seasonal sweetcorn, try this charred corn, dill and new potato salad or keep it simple by mastering how to grill corn.
