Fresh CornĀ Fritters

July 18, 2016
Author Notes

Born out of side-dish boredom and a big bag of corn on the cob that needed to be used, these fritters make for a tasty, quick side dish or an excellent vehicle for piling a crisp, spicy, tangy salsa or chutney on top of. —Jr0717

  • Makes 12-14
  • 2 Medium ears of corn
  • 1.5 cups All-purpose biscuit mix (homemade or store-bought)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon Black Pepper
  • 1.5 teaspoons Salt
  • 2.5 teaspoons Garlic Powder, plus some for sprinkling on hot fritters
  • 1.5 teaspoons Paprika, plus some for sprinkling on hot fritters
  • 1/3 cup Milk
  • 1.5 tablespoons Maple syrup
  • 1 Egg
  • Neutral-flavored oil for frying
In This Recipe
  1. Boil or steam corn, allow to cool, and cut from the cob. Preheat oil for frying
  2. Combine all dry ingredients in a shallow bowl, then add corn, egg, milk, and maple syrup and mix to incorporate all ingredients thoroughly
  3. When the oil is hot (test with a small drop of fritter batter - it should begin to bubble and sizzle when dropped into the oil), drop tablespoonfuls of batter into oil, one per fritter, and fry until golden brown on each side.
  4. Line a plate or serving tray with paper toweling to drain fritters on. Sprinkle paper towel lightly with garlic powder and paprika
  5. Remove fried fritters to a paper towel-lined plate to drain and cool slightly before serving. When removed from the hot oil, immediately sprinkle with extra garlic powder and paprika

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