No Need For A Deep Fryer With These Corn Fritters

Light Corn Fritter Recipe

August 9, 2012   20 Comments

Deep frying food is cheating in my book. You can make a pencil taste delicious if you deep fry it.

I realize it is more of a challenge to use less oil to make fried food, but you can do it! I have this non-stick skillet that just rocks with a teaspoon of olive oil. I can get a crispy outside and I don’t need an angioplasty after cooking in it.

These corn fritters are pan fried and are not the classic version. If you search for corn fritters, the top result is a Paula Deen recipe that features ½ stick of butter and a deep fryer (OMG).

If your corn is fresh, the taste will just carry the dish and you won’t miss the butter or the oil. I love the recipe below. It is simple, fast, and celebrates sweet corn.

I cut my corn off the cob on a plate to catch all the kernels. I stand the ear up and run my knife down the ear. Another tip here is to be sure and wait 2-3 minutes before flipping or these might fall apart. They still taste great - but now you have corn and egg hash.

For seasoning, I used fresh basil because I have a basil plant on my windowsill. Chives, cumin, onion, dill, etc. would work. If you have some spices laying around, use them. Otherwise, don’t worry about it.

I would serve these as an appetizer, after school snack, breakfast, whatever!

How do you cook sweet corn?

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Summer Corn Fritter Recipe

(makes 10)

3 ears fresh corn or 2 cups frozen corn
1 egg
1 tablespoon white whole wheat flour
optional: scallion, basil, or small onion, chopped
salt and pepper to taste
1 teaspoon olive oil

Husk corn and cut kernels off of the ears. Mix corn, egg, flour, optional ingredients, and salt and pepper in small bowl. Heat fry pan to medium high and add olive oil.

Using a large spoon, place batter on hot pan making a patty about 1 inch in diameter. Cook for 3 minutes and turn. Cook for another 2 minutes and serve.

These taste great hot or room temperature.

For one fritter = 39 calories, 1.3 g fat, 6.4 g carbohydrates, 1.0 g sugar, 1.6 g protein, 0.9 g fiber, 11 mg sodium, 1 Points+

Points values are calculated by Snack Girl and are provided for information only.
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20 Comments:

A friend of mine posted this to FB:

3 ears of corn, slice off kernels into a large bowl.
Chop large bunch of basil, add to the corn.
Add about a cup of flour to corn and basil.
Next add two eggs.
Pour in about a half a cup or full cup skim milk.
Stir well.
Add a dash of pepper and a sprinkle of sea salt.
Mix.
Meanwhile heat up waffle iron.
Once iron is ready, spoon mixture in and cook until done.

on August 9, 2012

An easy way to get corn off the cobs without making a mess is to use a bundt
pan. Put the thin part of the cob in the base, ct it off and all of the kernels get caught in the bowl of the pan.

on August 9, 2012

"Deep frying food is cheating in my book. You can make a pencil taste delicious if you deep fry it." POINT! Love it.

on August 9, 2012

These are strikingly similar to the "Corn Latkes" my sister makes for Hanukkah -- except MUCH healthier. I'll have to pass on the recipe and see if she's willing to make this lighter option instead this year

on August 9, 2012

Love the idea of your fritters. I hate deep fried food and ever since I stopped eating it, I get sick now when I do.

on August 9, 2012

is the corn raw when you cut if off the cob?

on August 9, 2012

I've always pan fried mine.

on August 9, 2012

I love fritters! I've recently discovered them as an easy way to get my toddler to eat more vegetables -- to her they're just pancakes. I've been making zucchini fritters, and I make a quick sauce with tahini, yogurt, and fresh lemon juice, to drizzle on the top. I'm going to have to try this corn fritter recipe next!

on August 9, 2012

I'm going to try these tomorrow. I was thinking with a sweet chilli dip, but anyone any ideas for something less sugary?

on August 9, 2012

I love corn and fritters!I often try new recipes with corn. Corn rules this summer!

on August 9, 2012

" place batter on hot pan making a patty about 1 inch in diameter", are you sure about that 1 inch, that is the diameter of a quarter. The ones in your photo look much larger than a quarter.

on August 9, 2012

I use the recipe my mother used (and her mother) and I honestly have never heard of anyone deep-frying corn fritters.

Of course, I didn't know who Paula Deen was until I went to Savannah a couple of years ago LOL

on August 9, 2012

Fresh corns really don't need any frying. Thanks for sharing this recipe.

on August 9, 2012

Looks like I yummy recipe, A Must try! Thank you

on August 10, 2012

I just made these, but found I needed another egg and more flour for them to hold together. Very tasty though.

on August 11, 2012

Love the idea of pan frying instead of deep frying! I agree with @Minnie, corn doesn't need any frying if it's good corn, but they, when you have corn coming out of your EARS (ha ha) like I do, any change of pace is nice. I've been meaning to try that with one of my favorite fritters - squash fritters. They're made with one part diced onion and one part diced squash (yellow is best, but zucchini works great, too) and then enough egg and flour to make them stick together. Salt them nicely when they come out of the skillet. I've seen a recipe using shredded squash, too, which would probably hold together better than diced, and use less egg and flour.

on August 12, 2012

These are Fantastic!! I just made them with frozen corn and they were great! Thanks for sharing!!

on February 7, 2013

I make a breakfast version of these by omitting onion and serving with a drizzle of real maple syrup. It works as a dessert too!

on July 8, 2013

Can I use canned corn instead?

on August 24, 2013

They are 1" in diameter? That's like a bottle cap! Seems like lots of work for such a tiny payoff!

on June 24, 2014


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