Farmstand Corn Fritters

Published August 1, 2005.

Why this recipe works:

Good corn fritters should be light—creamy in the middle and crisp on the outside. This is rarely the case, however; most corn fritters have little corn flavor and cook up dense and greasy. We wanted to make perfect corn fritters—light, crisp, and packed with fresh corn flavor. We found that… read more

Good corn fritters should be light—creamy in the middle and crisp on the outside. This is rarely the case, however; most corn fritters have little corn flavor and cook up dense and greasy. We wanted to make perfect corn fritters—light, crisp, and packed with fresh corn flavor. We found that combining whole corn kernels and grated kernels worked best for visual appeal, textural contrast, and fullest corn flavor. Running the back of a knife over the cobs from which the corn had been grated helped us extract the flavorful pulp. Equal amounts of flour and cornmeal bound the mixture together without making the fritters heavy and kept the corn flavor strong. A bit of heavy cream added welcome richness. For pan-frying the cakes, vegetable oil was the cooking medium of choice for its high smoke point and neutral flavor, which didn’t overpower the corn. Keeping the oil hot helped the fritters brown quickly.

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Makes 12 fritters

Serve these crisp corn fritters with almost anything from the grill. The batter can be covered and refrigerated up to 4 hours.

Ingredients

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