Corn Fritters 30.000

James M. Thresher for The Washington Post

Jul 30, 2008

These are like light hush puppies: a bready, savory side perfect for grilled food or barbecue, or an appetizer to be dunked or draped in fresh salsa.

As always when deep-frying, keep a sharp eye on the oil's temperature for safety's sake and to ensure proper cooking. We found we could fry 4 or 5 fritters at a time; any more and we risked lowering the oil temperature too much and creating soggy specimens.

Servings: 30 fritters
  • Vegetable or peanut oil, for frying (about 5 cups for a 10-inch skillet)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, plus more to taste
  • 2 large eggs, lightly beaten
  • 1 cup fresh corn kernels
  • 1/2 cup low-fat milk
  • 1 tablespoon salted or unsalted butter, melted


Line a large baking sheet with several layers of paper towels. Fill a large skillet with about 1 inch of the oil; place over high heat and monitor so that it reaches 375 degrees.

When the oil is close to the right temperature, combine the flour, baking powder, sugar and salt in a medium bowl; mix well.

Combine the eggs, corn kernels, milk and melted butter in a large measuring cup; mix well. Add to the dry ingredients and stir just until combined. Taste the batter and add salt, if desired.

Working in batches of 4 or 5 at a time, drop the batter by slightly rounded teaspoonfuls (not a measuring teaspoon) into the hot oil, being careful to space them apart. Cook for 2 1/2 to 3 minutes, turning them over after about a minute and again later, if needed, to achieve a golden color all over (watch out for any exposed corn kernels, which might sizzle or explode in the hot oil). Use a slotted spoon to transfer the fritters to the lined baking sheet as you work. Serve warm.

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Recipe Source

Adapted from Pam Pahl of Pahl's Farm in Woodstock, Md.; it was a recipe of her grandmother's.

Tested by Jane Touzalin.

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