This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

As usual, I bought too many vegetables and had an overstock of corn in my fridge.  I wondered if I should try to make “atol” with it?… mmm, no.  Cornbread? Nah, didn’t feel like baking.

I found this recipe and seemed easy enough, and I could use enough corn to significantly lower its abundance in my fridge. Great!

I recommend you serve these with sour cream and finely chopped chives.

Helga

Corn Fritters

Recipe from Martha Stewart
Serves 4

Ingredients:
3 ears corn, husks, and silk removed
⅓ cup milk
1 large egg
1 teaspoon sugar
½ teaspoon baking powder
Coarse salt and ground pepper
¼ cup cornmeal
¼ cup flour
2 tablespoons vegetable oil
Sour cream, (optional)

Procedure:

1. Preheat oven to 200 degrees.
2. Remove kernels: Cut off the tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
3. To bowl, add milk, egg, sugar, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper; mix. Fold in cornmeal and flour.
4. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium.
5. Working in two batches, drop batter into pan by heaping tablespoons.
6. Fry until golden brown, about 2 minutes per side. Transfer to the prepared baking sheet. Sprinkle with salt; place in oven. Repeat.
7. Keep warm in the oven for up to 30 minutes. Serve with sour cream, if desired.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.

© 2011 – 2020, The Foodies’ Kitchen. All rights reserved | Todos los derechos reservados

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)