When I was growing up, corn fritters were one of my favorite comfort foods. They were like miniature pancakes, but we usually ate them as a side dish to a regular meal, so it was like getting an extra treat. Now I prefer to make corn fritters for brunch with sweet toppings like a little jam or maple syrup. But they remain a tried-and-true side, such as for an old-fashioned ham dinner. Or just eat them for a snack — they’re that good.
Corn Fritters
Yields: 12 (2 per serving)
- 2 cups corn kernels, thawed
- 1 egg, beaten
- 3 tbsp. flour
- 3 tbsp. cornmeal
- 2 tbsp. heavy cream
- 3 tbsp. onion, minced
- Salt and cayenne to taste
- Oil for pan-frying
Combine all of the ingredients in a food processor. Pulse to form a thick batter. The batter can be refrigerated up to 4 hours before cooking.
Heat the oil over medium-high. Drop in the batter by the tablespoonful. Fry until browned, then flip and brown the other side. Drain on paper towels.
I have never tried this, I love corn kernels, very healthy, gotta try it! Thanks for the recipe!
I make mine a little different. My dad was raised on a farm and they ate them on the side of dinner and then one day he put jam on top.
Now a days we only eat Corn Fritters for breakfast.
2 cans of Cream Corn
2 eggs
6 heaping tablespoons of flour
6 tablespoons evaporated milk
Heat up a skillet and add Oil to the pan and then fry them up. Then add any jam you like. My family loves these.
The Cream Corn makes them moist. So good.
Oh and you cook them like pancakes. Just enough oil to lightly cover the pan. Once they bubble like pancakes flip them. Then serve.