If you’re from the South, then you’re probably very familiar with this delicious dish. And, sure, we throw around the word “delicious” pretty often — why would we ever give you a recipe for something that’s just so-so? — but corn fritters are on a whole new level. They’re rich, they’re savory, and they’re easy to make. Frankly, corn fritters are nothing short of awesome. [photo via allrecipes.com]
And, what’s more, kids love them. Well, that’s not hard to believe. Who doesn’t love comfort food? It’s called comfort food for a reason, you know. Okay, our mouths are watering, so we’ll just cut to the chase. Try this recipe out to experience the pure joy that is corn fritters. (Read: They’re even better with maple syrup. Seriously.)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3 ears fresh corn, kernels cut from cob
- 2 eggs, separated
- 1/2 cup heavy whipping cream
- salt and freshly ground pepper to taste
- 1 quart vegetable oil for frying, or as needed
- 2 tablespoons cane syrup, or as desired (optional)
- 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.
You definitely don’t need to be from the South to appreciate a good corn fritter. Serve these up tonight and your kids will finally be finishing their dinners!