Sweet Corn Fritters
Prep time: 
Cook time: 
Total time: 
Serves: 8 Fritters
  • 4 ears sweet corn (or 2 cups corn kernels)
  • 1 egg
  • 2 tablespoons flour
  • ¼ teaspoon sea salt (fine)
  1. Set one of the ears of corn tip-down in a large mixing bowl. Use a sharp knife (a paring knife is ideal) to cut the corn kernels from the cob into the bowl. Repeat with the remaining ears of corn.
  2. Move the kernels to one side of the bowl and add the egg. Beat the egg with a fork on the corn-free side of the bowl until it is white and yolk are combined, then combine the corn kernels and the beaten egg.
  3. Sprinkle the mixture with the flour and salt and stir to combine everything thoroughly. Cover and chill for 30 minutes.
  4. Heat a generous layer of oil (about ¼-inch deep) in a large frying pan or pot over medium-high heat to 350 F to 375 F: a bit of batter dropped into the pan should sizzle immediately.
  5. Put generous spoonfuls of the batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large frying pan at a time. Cook until the fritters are browned on one side.
  6. Flip and cook until they are brown on the other side, about 4 minutes per side.
  7. Transfer the fritters to a paper towel-lined plate or a cooling rack set over a baking sheet to drain, and repeat making more fritters with the remaining batter.
  8. Serve immediately, or keep warm in an oven heated to 250 F (that said, these really are best when eaten straight away!)


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