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My review
Fresh Sweet Corn Fritters
2
Lee A Vazquez-fitzmaurice
"Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season."
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Ingredients
50 m servings 355Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
- Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
- Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
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Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2633 Ratings
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Most helpful positive review
8/27/2012
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husb...
Most helpful critical review
7/21/2013
I used leftover sweetcorn from last night which was quite sweet but these fritters had little flavor. I sprinkled with sea salt and offered them with honey but my family all said they preferred...
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8/27/2012
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husb...
11/21/2012
First time I made these. I was looking for something to do with corn other than just butter...and this was a huge hit. We have decided to make is a staple in our family Thanksgivings from here o...
8/30/2012
This was a spur of the moment cooking experiment, so I didn't have fresh corn on hand. I opted for a can. I don't think one can was enough corn, I prefer more veggie than breading. This is a ...
6/5/2014
Well, I blew the recipe and they were a bit soggy but that's fully on me. Behind the damage I did, I could taste how great they would've been!! On top of soggy on the inside, they were burnt on ...
7/9/2016
I will make these again! Never had corn fritters before so I read reviews. I did make changes based on other reviews. I added a pinch of cayenne, about a teaspoon of garlic powder, some seaso...
8/18/2014
Made some changes to the cooking. Set my oven to 400°. I put about a cup of oil in my large cast iron frying pan and placed it in the oven for a few minutes to heat up. I scooped out some of the...
8/19/2013
I made a few changes: used half&half rather than heavy cream, and used brown sugar IN the batter as I have no idea what is cane syrup. It was bland, however I prefer bland, and just the right am...
8/31/2012
EASY. This is a light and fluffy batter. Love the ease of preparation. Can easily prepare this batter as a sweet or savory fritter. A little bland, so add your seasonings accordingly. Not a...
7/21/2013
I used leftover sweetcorn from last night which was quite sweet but these fritters had little flavor. I sprinkled with sea salt and offered them with honey but my family all said they preferred...