If you’re like us then you wait until the summertime to eat corn when the Farmers Market stalls are stocked with fresh ears of corn. The United States boasts some of the sweetest, most flavorful varieties to choose from, any of which would be perfect in this American staple.
Whether you grill your corn or boil it, it’s unlikely you’ll have any leftovers, but if you do, these delicious corn fritters are the perfect dish. Serve with sour cream, maple syrup, or Sriracha mayo. Garnish with chives, scallion, or coarse salt. The options are endless and always delicious!
Ingredients for Corn Fritters
- 28 oz (800 grams) corn kernels fresh, frozen, or canned
- 1 cup Edam cheese grated
- 7 oz (200 grams) sour cream
- 4 eggs
- 1/4 cup flour
- Salt to taste
- ground black pepper to taste
- vegetable oil for frying
Preparing the Batter:
1. If using fresh or canned corn, skip this part. If using frozen, cook the corn in boiling salted water or in the microwave for about 10-12 minutes or until soft. Drain and place in a mixing bowl along with the rest of the ingredients (except the frying oil). Cover the bowl and place in the refrigerator for 15 minutes.
Frying and Serving:
2. Heat oil in a non-stick pan over medium heat. Add a tablespoon of batter to the oil and fry for 2 minutes on each side, or until golden. Remove from heat and place on a plate lined with paper towels. Taste the fritter and adjust seasoning if necessary.
3. Continue frying in batches, no more than 3-4 fritters at a time. Set aside to cool on the plate. Add more oil to the pan if necessary. Wait for the oil to heat up before frying another batch.
Should fresh corn not be in season, canned or frozen does perfectly well here, just make sure they are well drained.