Corn Fritters and More…

A friend dropped off a few ears of corn tonight, as she’d bought it yesterday then not cooked it and was going out tonight. I made corn fritters with some of it and then just sautéed the rest in a bit of butter, salted it, then added some 1/2 and 1/2. This very rough recipe came out of Home Cooking by Laurie Colwin.

She also mentioned some corn fritters, but I’ve always been lazy about beating egg whites separately, so I went back to my Better Homes and Gardens Cookbook for an easier version.

I cut the kernels off all the ears, measured a cup out for the fritters and did the rest up a la Colwin.

Corn Fritters

Make these corn fritters with fresh corn cut off the cob for the best flavor.

  • 1 cup corn kernels
  • 1 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 1 Tablespoons baking powder
  • 1/2 teaspoon salt

Mix the dry ingredients in one bowl.

Mix the wet ingredients in another, then mix it all together in one of the bowls.

Heat enough oil in your pan to provide some depth (an inch is what I did). Drop the corn mixture by spoonfuls into the hot oil and cook a few minutes on each side, until lightly browned. Drain on paper towels. Serve warm with maple syrup.

We didn’t eat all the sautéed corn so in true CheapCooking fashion, I dumped the leftover into the cheeseburger soup I’d made last night. I sent a few of the fritters over to a neighbor I thought might enjoy them. I’m never sure how good fried food will keep.

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