Recipe of the Week


Prep Time: 30 Minutes
Yields: 12 Fritters

Some people might think that corn fritters are heavy, but they are actually quite light! Serve these crisp corn fritters as a side dish with almost anything from the grill.

4 ears fresh corn, divided
3 tbsps cornmeal
1 large egg, lightly beaten
3 tbsps flour
2 tbsps heavy whipping cream
1 small shallot, minced
½ tsp salt
pinch cayenne pepper
½ cup corn oil or vegetable oil, or more as needed

Select tender, well-developed ears of fresh corn and remove husks and silk. Using a sharp knife, cut 2 ears of corn lengthwise through the kernels to remove them from the cob. Transfer kernels to a small bowl and set aside. Grate kernels from remaining ears of corn on large holes of box grater into the same bowl. Using the back of a knife, scrape any pulp and corn milk from cobs into the bowl. Stir in cornmeal, egg, flour, cream, shallot, salt and cayenne pepper, mixing well. In a large, heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Drop 6 tablespoons of batter into hot oil. Fry until golden brown, about 1 minute per side. Using a slotted spoon, transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering then fry remaining batter. Serve fritters immediately.































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