After a weekend upstate with family, we picked up a basket of sweet yellow and white corn from a little farm stand on our way out of town. It’s really a perfect summer food. We’ve boiled it, grilled it, pickled it (pickled corn relish is so good, by the way).. and last night made corn cakes out of it. And for breakfast, made more corn cakes. These are so perfect, because they were light and crispy, and we had them two ways. Last night, served as a side with steak, we ate them with a smear of horseradish and hot sauce. This morning, I used the rest of the batter and slathered them in honey butter, with a drizzle of maple syrup. They lend themselves to both meals so well.
You can’t beat fresh, sweet corn in the middle of the summer, and you can’t beat these delicious corn fritters. They are crispy, light and really versatile. Make these for breakfast, a main meal, side or snack. Can corn will work of course (drain the water and get it dry) but fresh is best.
Fresh Summer Corn Fritters
1/2 cups of fresh corn (or frozen)
3/4 cup AP flour
1/2 tsp baking powder
1 cup milk
2 eggs (separated)
2 tbs butter, melted
3 tbs chopped fresh herbs
oil for frying (choose a light tasting cooking oil)
generous pinch of salt and pepper
Stir together all your dry ingredients, sifting your flour, into a large bowl.
Add milk, egg yolks and melted butter. Beat together to form a batter.
Beat egg whites separately, until they form soft peaks.
Fold egg whites into the batter until evenly distributed.
Heat about an inch of oil in a skillet.
Cook by dropping batter in spoonfuls into the oil, frying on each side (about 3-5 minutes a side) until crispy golden brown. Flip only once each.
Remove from oil and place on a paper towel lined plate to absorb excess oil and serve immediately. Season with salt and pepper, if you wish.
Use whatever herbs you have on hand or like. I used a combination of basil, oregano, rosemary, thyme and mint from my garden. Eat these corn fritters for breakfast sweet or dinner savory. Enjoy.