Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

It’s National Corn Fritter Day! What better day to try something that you may not have all the time but can be versatile enough to make in different ways? Check out this week’s recipe lineup ranging from quick to sweet to spicy.

  • Quick and Easy Corn Fritters (courtesy of justataste.com)

Ingredients

  • 3 cups corn kernels

  • 1 cup all-purpose 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

Directions

  1. In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ teaspoon salt and ¼ teaspoon pepper.

  2. Stir in the eggs and heavy cream until the batter is well-combined.

  3. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

  4. Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

  • Sweet Corn Fritters (courtesy of thespruceeats.com)

Ingredients

  • 2 large ears sweet corn (or 1 packed cup of thawed, drained, frozen corn)

  • 2 large eggs

  • 1/4 cup milk (whole)

  • 1/4 cup all-purpose flour

  • 3 tablespoons yellow cornmeal

  • 1 1/2 teaspoon sugar

  • 1/2 teaspoon salt (or to taste)

  • 2 1/2 teaspoons baking powder

  • 1 bottle peanut oil for frying (or canola)

Directions

  1. Gather the ingredients.

  2. Using a sharp knife over a large bowl, carefully shave the corn kernels off the cob into the bowl. With the back of the knife, scrape the milky juice from the cob into the bowl as well.

  3. Whisk the eggs and milk into the corn until thoroughly combined.

  4. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder.

  5. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.

  6. In a heavy-duty skillet, pour enough oil so it's about 3/4-inch deep. Over med-high heat, bring the oil to 375 F.

  7. When the oil is hot, carefully drop rounded tablespoons of the batter into the oil. Don’t crowd the pan; the fritters should not touch each other. Cook about 3 minutes on each side, until the corn fritters are golden brown.

  8. Drain on paper towels or a wire rack and add salt if desired.

  9. Serve corn fritters immediately and enjoy!

  • Spicy and crispy corn fritters (courtesy of thekitchn.com)

Ingredients

  • 1 1/2 cups all-purpose flour

  • 2 tablespoons fine white cornmeal

  • 1 tablespoon granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon cayenne pepper

  • 3 cups fresh or frozen corn kernels (from 3 cobs)

  • 1/2 medium jalapeño pepper, seeded and minced (optional)

  • 2 tablespoons finely chopped fresh chives

  • 1/2 cup whole milk

  • 2 large eggs

  • 1/2 cup vegetable oil

Directions

  1. Mix the dry ingredients. Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper together in a large bowl.

  2. Toss corn, jalapeño, and chives with the dry ingredients. Add the corn, jalapeño if using, and chives. Toss with your hands or a spatula until the vegetables are coated.

  3. Prepare the batter. Mix the milk and eggs together in a measuring cup until incorporated, then pour into the flour and corn mixture. Stir with a spatula until all of the flour is moistened. The batter will be quite thick, but do not overmix. Set aside while you heat the oil.

  4. Heat oil and fry the fritters. Heat the oil into a large cast iron skillet over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter evenly around the pan and flatten each slightly with the back of a spoon or a spatula. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip with a flat spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more. If using frozen corn kernels, they may need 1 to 2 minutes more cook time per side.

  5. Drain and serve the fritters. Transfer the fritters with a spatula to a paper-towel lined plate. Continue making fritters with the remaining batter. Transfer finished fritters to a serving plate and serve warm or at room temperature.

Enjoy!