Fresh Corn Fritters
You can make these golden brown fritters dotted with corn kernels with frozen corn any time of the year, but they are best if you wait until summertime when your local corn is in season. Any variety—white or yellow, standard or supersweet—can be used. Serve the fritters alongside everything from grilled fish to fried chicken.
- Canola oil for deep-frying
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking soda
- 3/4 tsp. fine sea salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 cups corn kernels (from about 4 ears)
- 1 cup buttermilk
- 1 egg
- Maple syrup for serving
Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 375°F on a deep-frying thermometer. Preheat an oven to 200°F. Set a large wire rack on a rimmed baking sheet and place near the stove.
While the oil is heating, in a bowl, sift together the flour, baking soda, salt and pepper. In a blender, combine 1/2 cup of the corn kernels, the buttermilk and egg and process until smooth. Pour the purée into the flour mixture and stir just until smooth. Fold in the remaining 1 cup corn kernels.
In batches to avoid crowding, add tablespoonfuls of the batter to the hot oil and deep-fry until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you fry the remaining fritters. Serve the fritters hot, with maple syrup on the side. Makes about 20 fritters.
Variation: To give the fritters a savory edge, add 2 tablespoons finely chopped fresh cilantro to the batter and serve with lime wedges instead of maple syrup. Or, make a spicy dip for the fritters: In a small bowl, mix together 1 cup plain yogurt; 1 clove garlic, minced; 1 serrano chile, minced; the finely grated zest of 1/2 lime and salt to taste.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).