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INGREDIENTS:
- 3 cups corn kernels (See Kelly’s Note)
- 1 cup all-purpose flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 3/4 cup heavy cream
- Vegetable oil, for frying
- Sliced scallions, for serving
- Sour cream or garlic aioli, for serving
DIRECTIONS:
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INSTRUCTIONS
In a big bowl, mix together corn kernels, sugar, flour, and baking powder.
Put 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Stir in the heavy cream and eggs until the batter is well-combined.
Now, line a plate with paper towels.
And coat the bottom of a big sauté pan with vegetable oil and place it over medium-high heat.
Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape.
Cook in fritters for 5 minutes, then flip them once and cook them for an extra 4 minutes until they’re golden brown and cooked through.
Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
Now, Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
Ingredients
- 1 can whole kernel corn
- 2 eggs
- Salt & pepper to taste
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 shredded cheese
- 1 pat butter
- 2 tbsp oil
Instructions
In a big bowl, mix together corn kernels, sugar, flour, and baking powder.
Put 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Stir in the heavy cream and eggs until the batter is well-combined.
Now, line a plate with paper towels.
And coat the bottom of a big sauté pan with vegetable oil and place it over medium-high heat.
Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape.
Cook in fritters for 5 minutes, then flip them once and cook them for an extra 4 minutes until they’re golden brown and cooked through.
Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
Now, Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
