Classic Corn Fritters
These are not pancakes. They are small, craggy cakes meant to bridge the gap between a side dish and a snack. When you catch the corn right at the peak of the season, these require nothing more than a little salt and a hot pan.
Don't drown the corn in batter.
The batter acts as a binder, not a shell. If you add too much flour, you lose the texture of the corn.
- cast iron skillet
- mixing bowl
- spatula
- wire cooling rack
What goes in.
- 3 cupsfresh corn kernels, cut from the cob
- 1/2 cupall-purpose flour
- 1/4 cupyellow cornmeal
- 1large egg, lightly beaten
- 1/3 cupwhole milk
- 1/2 tspbaking powder
- 1 tspkosher salt
- 1/4 cupneutral oil, such as grapeseed or vegetable
Control your shape
After dropping a generous spoonful into the hot oil, use the back of the spatula to flatten the mound slightly. This ensures the center cooks through before the exterior burns.
The method.
Mix the dry
Whisk the flour, cornmeal, baking powder, and salt together in a large bowl. Ensure no clumps of powder remain.
Incorporate the wet
Stir in the egg and milk until a thick, uniform paste forms. Fold in the corn kernels until every piece is coated.
Heat the oil
Add the oil to the cast iron skillet over medium-high heat. The oil should shimmer, but not smoke. Test the temperature with a single kernel; it should sizzle immediately upon contact.
Fry
Scoop two-tablespoon portions into the skillet. Do not crowd the pan. Fry for 3 to 4 minutes per side until the edges turn a deep, burnished copper.
Drain and serve
Transfer the fritters to a wire rack. Let them rest for two minutes so the interior sets before serving.
Other turns to take.
Herb-Forward
Fold in two tablespoons of minced fresh chives or scallions before frying.
Spiced
Add a pinch of smoked paprika or a dash of cayenne to the dry ingredients for warmth.
When it doesn't go to plan.
Use a wire rack instead of paper towels for draining; paper towels will steam the underside of the fritter and make it soggy.
If using canned corn, drain it thoroughly and pat it dry with a clean towel; excess moisture prevents the fritter from crisping.
Keep the heat steady. If the fritters brown too quickly but the inside is raw, drop the heat to medium.
The ones that keep coming up.
Can I use frozen corn?
Yes, but thaw it completely and pat it dry. Moisture is the enemy of a crisp crust.
How do I know when they are done?
Look for the edges. They should be firm and dark gold. The center should feel springy, not squishy, when pressed lightly.
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