Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Books
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Best Corn Fritters

Nothing beats a tender, crispy, slightly sweet, golden corn fritter. This is a summery morsel that is a meal on its own but it is intended as as side dish or appetizer. Fresh corn is best but even canned corn comes up shining in this delicious teaser. Serve with hot sauce or go sweet with a spritz of pure maple syrup or peach chutney.

3 eggs, separated
1 1/2 cups fresh corn or canned corn 
1/2 cup all-purpose flour
1 tbsp. stone-ground cornmeal
1/2 teaspoon salt
1 tablespoon sugar 

Oil for frying

Beat egg yolks until light. Stir in corn, cornmeal, flour, salt and sugar.

Whip egg whites until stiff and glossy. Fold in one third of them to lighten batter. Then gently fold in the remainding whites.

Heat the oil (about 4-6 cups) in a Dutch oven) to 375 F. Drop in dollops (I use a small ice cream scoop) and fry until golden. Drain. Keep warm at 250 F.

Dust with confectioners' sugar or drizzle with warm maple syrup or offer with hot sauce or peach or mango chutney. Serve in a basket or as a side dish (as rice).

Serves 4
 

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page