It is definitely corn season here in Minnesota. Who doesn’t love a fresh ear of corn, loaded with butter? It is perfect for any barbecue or lake weekend dinner. However, if you are looking for other ways to make use of your corn harvest, this fritter recipe may be just what you are looking for. Quick and easy, perfect for lunch or dinner.
- 3 cups corn kernels
- 1 cup Swany White flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 3/4 cup heavy cream
- Vegetable oil, for frying
- Sliced scallions, for serving
- Sour cream or garlic aioli, for serving
1.) In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2.) Stir in the eggs and heavy cream until the batter is well-combined.
3.) Prepare a plate with paper towels for cooked fritters.
4.) Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat.
5.) Once the oil is to temperature, scoop 2- to 3-tablespoon mounds of fritter batter into the pan, spreading it lightly into a flat, almost pancake like shape.
6.) Cook the fritters for 2 to 3 minutes, on each side. Make sure they are a nice even golden brown and cooked through.
7.) Transfer the fritters to the paper towel-lined plate and season them immediately with salt.
8.) Repeat this process with the remaining batter, and add more oil to the pan as needed.
9.) Serve warm fritters sprinkled with scallions and sour cream or aioli for dipping.