My wife cannot eat the whole kernels of corn and I love corn. Pureeing the batter seemed to be a logical approach to solving this problem. I am type 2 diabetic so the use of liquid egg helped my situation. The flavor from grilling the corn adds a flavor that cannot be duplicated and turned these ordinary fritters into great fritters.


Recipe Summary

20 mins
21 mins
2 hrs 5 mins
2 hrs 46 mins
18 fritters


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove silk from the top of the ears of corn and trim so that there is an even layer of husk around the ears. Tie the husk in 1 or 2 places. Soak in a large bowl of water for 2 to 3 hours.

  • Preheat grill for medium heat and lightly oil the grate. Cook corn in the husk, turning every 10 minutes, until husks look blackened, 15 to 20 minutes.

  • Cool corn until easily handled, about 5 minutes. Pull off husks and any remaining husks. Cut kernels from the ears of corn and place in a bowl.

  • Scrape any pulp remaining on the cobs into a blender. Add shallot, liquid egg substitute, 3 tablespoons half-and-half, cornmeal, flour, salt, baking powder, and cayenne pepper; blend until smooth. Thin batter with remaining 1 tablespoon half-and-half if needed.

  • Preheat oven to 200 degrees F (95 degrees C).

  • Heat oil in a large nonstick skillet over medium-high heat until shimmering. Drop 6 tablespoonfuls of batter into the hot oil; cook until golden brown, about 3 minutes per side. Transfer fritters to an ovenproof plate lined with paper towels and keep warm in the oven. Repeat with remaining batter.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

161 calories; protein 5.3g; carbohydrates 26.1g; fat 5.3g; cholesterol 0.6mg; sodium 235.4mg. Full Nutrition