Farmstand Corn Fritters

This Farmstand Corn Fritters Recipe will leave you satisfied and impressed by the incredible flavor. If you haven’t tried corn fritters before, there is no better time than now. Homemade corn fritters are SO popular and have been around for a long time.

Farmstand Corn Fritters

Ingredients

  • 1 ½ pounds fresh corn (2 large or 3-4 medium ears), husks and silk removed
  • 1 large egg, beaten lightly
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornmeal (preferably stoneground)
  • 2 tablespoons heavy cream
  • 4 medium scallions, white and green parts, minced
  • 1/2 teaspoon salt
  • pinch cayenne
  • 1/2 cup corn or vegetable oil, as needed

Instructions

  1. Using a chef’s knife or corn stripper, cut kernels from 1 to 2 ears of corn (depending on size); Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Transfer the cut kernels (you should have 1 cup kernels) to a large bowl and set aside.
  2. Grate the kernels from the remaining ears of corn on the large holes of a box grater. You should have a generous 1/2 cup of grated kernels. Add to the bowl with the whole kernels. Using the back of butter knife, firmly scrape any remaining pulp on cobs into the bowl.
  3. Stir in egg, flour, cornmeal, cream, scallions, salt and cayenne.
  4. Heat oil in a large heavy-bottomed non-stick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoons of batter into the pan. Fry until golden brown, about 1 minute per side. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining batter, returning oil to temperature between each batch and replacing oil if needed. Serve immediately.
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