Corn fritters are an awesome accompaniment side dish for any barbecue. They are easy to cook and quick to put together. And when tender fresh cob corn is used over frozen, they are heavenly. These two recipes are adapted from The Heritage of Southern Cooking cookbook by Camille Glenn.
Delicate Corn Fritters
These are delicate corn fritters that use beaten egg whites to make them light.
Ingredients
- 2 ears of tender fresh corn
- 1/3 cup sifted all purpose flour
- 1/2 teaspoon baking powder
- 2 eggs separated
- 1/2 teaspoon salt or to taste
- Pinch cayenne pepper
- Oil for frying
Instructions
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Cut the corn from the cobs, and scrape the cobs to extract all the milk.
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Sift the flour with the baking powder and add this to the corn. Mix in the egg yolks, and add in the salt and pepper.
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Beat the egg whites until stiff peaks, and fold them into the corn mixture.
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Heat the oil to 375 degrees F. Drop by tablespoons into the hot oil, and fry until browned on both sides.
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Remove with a slotted spoon onto paper towels for draining.
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Serve hot.
Old Stone Inn Corn Fritters
These are ball-shaped fritters.
Ingredients
- 6 ears of tender fresh corn
- 3 eggs separated
- 7/8 cup sifted all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- Pinch of cayenne pepper
- Oil for frying
Instructions
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Cut the from the cobs and scrape the cobs to extract the milk. You need about 2 cups of corn. Mash 1/4 of the corn in a separate bowl with a potato masher and return this mash to the rest of the corn.
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Mix the egg yolks with the corn. Sift the flour, baking powder, sugar, salt, and cayenne together. Add this to the corn, and mix well.
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Beat the egg whites until stiff, and fold into the corn mixture.
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Heat the oil to 375 degrees F., and drop the fritter batter by tablespoons into the hot oil. Fry until golden brown. Remove with a slotted spoon to a paper towel lined plate.
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Serve hot.
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