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Author Notes: A local farmer grows the best sweet corn I've ever had. People come from miles around just to buy her corn, and I always buy several dozen ears to freeze for myself. —1Annie
Serves 8-10 fritters
- 4 ears of fresh corn, cooked, then removed from cob
- 1 & half cup unbleached flour
- pinch sea salt
- quarter cup raw sugar
- 1 brown egg
- 1 tablespoon alum free baking powder
- splash whole milk
- half cup real shredded cheddar cheese
- Pure vegetable for frying
- Cook corn in boiling water approx. 8 mins, until tender.Cool and strip kernals of corn from cob. In a large mixing bowl, whisk egg with milk. Add remaining ingredients except corn. Gradually add corn without over mixing. In a large skillet, heat oil without burning. By spoonfuls drop your batter into the hot oil into a pancake shape. Cook approx. 2 minutes on each side until golden brown. Remove from oil and drain on brown paper bag. Serve with sour cream, applesauce and cinnamon, salsa, or your favorite topping. Makes approx. 8 fritters depending on the size. for variation, you can add chopped onion to the batter. I have even added diced tomatoes and zucchini with fresh cut chives from my herb garden
- This recipe was entered in the contest for Your Best Corn Recipe
The Key to Okonomiyaki
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Your new favorite Japanese dish.
Bring some flare to your cookout.
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