Tuesday, September 15, 2009

Corn fritters V1.0

Like Bodger, I too have had corn on the brain, as it's the major landscape feature around here.  Indeed, the commercial variety "Super Sweet" was developed at our major Midwestern research university.  (There's even a plot of this corn planted just off the quad.)   This recipe is a simple pancake batter that's made up to be just a shade lighter, with copious sweet corn added to it, and spiced to taste.   I think it's tasty but not perfect yet-- version 2.0 will appear next season.  Don't attempt this out of season, sweet corn out of season is just a sad state of affairs.  Instead, consider this a work in progress, and something to try next year.   (Picture by Bodger)

Corn Fritters 1.0

Ingredients:  (Serves 2-3)

1 1/2 c flour
1 1/2 t baking powder
1/2 t salt
Dash of cayenne
Dash of black pepper

1 1/2 c water
2 eggs
2 ears of sweet corn, cut off cob
1.5 T butter, melted*

Butter for pan*

Mix dry ingredients well.  Mix wet ingredients well.  Mix together, but gently-- Alton Brown says quick bread batters should be stirred no more than 10 stirs, and he's pretty much the best.

Let your batter rest a couple of minutes while you heat a heavy pan-- a griddle or cast-iron skillet would be best here, heated over medium-high heat.  Add a bit more water to your batter if it is too thick.

Cook like pancakes-- butter the pan between batches, and flip when the top has just set and the bubbles cease to fill in.  The fritters will be fairly thick and hearty due to the corn, but don't worry, they WILL cook all the way through.

Alternatively, I bet these would be awesome deep-fried.  If you try it, let me know how it turns out?

*Substitute out if it's your need, but it will be better with the butter left in.


  1. Nice! I've been making fresh corn chowder, myself. Need to write up the blog post before the last of the corn leaves the farmers' markets.

  2. There's still corn in bostowne? Lucky you guys! (I guess you are further north)