Corn Fritters

I’m embarrassed to admit that I am ridiculously late to the corn fritter train. And by late, we’re talking decades.

Who knew that these things were seriously nom-worthy? Or that they were a fantastic way to use up that fresh corn on the cob? Or that they would be devoured in 2.2 seconds flat?

These babies were adapted from Simply Recipes. And I honestly wouldn’t be offended if you went with the original version. Particularly for the dipping sauce.

For those with a delicate palate or a silly little nightshade intolerance, this recipe is for you. And me. And well…pretty much anyone who likes corn. Which, really. SHOULD BE EVERYONE.

The dipping sauce adds a sticky sweetness to the fritters. And would probably be good on top of anything. Except maybe ice cream. Though, I’m sure that there is someone who would be into that.

 

Yields 1-2

Corn Fritters + Sweet Garlic Dipping Sauce

Corn fritters and a sweet garlic dipping sauce inspired by SimplyRecipes.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Ingredients

    Dipping Sauce
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 large clove garlic, minced
  • Fritters
  • 1 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 egg, lightly beaten
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 2 1/2 cups of corn kernels, cut from 4 large cobs (can also use frozen -- just defrost first)
  • 1 medium onion, chopped
  • 1/4 cup parsley, chopped
  • Safflower oil for frying

Directions

    Dipping Sauce:
  1. Combine all of the sauce ingredients into a small saucepan.
  2. Cook on medium heat, stirring with a wooden spoon, until sugar dissolves.
  3. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture thickens.
  4. Remove from heat and let cool.
  5. Fritters:
  6. Whisk together the whole wheat flour, baking powder, salt, coriander, and cumin in a mixing bowl.
  7. Add egg, lemon juice and water. Stir until smooth.
  8. Add the corn, onion, and parsley and mix until just combined.
  9. Heat oil in a large frying pan on medium high heat.
  10. Spoon fritter batter into the pan to form one fritter (about size of small pancake).
  11. Cook approximately 2-3 minutes on each side, until browned. Flip and repeat.
  12. Continue spooning batter into well oiled pan until batter is gone.
  13. Serve immediately with the sweet garlic dipping sauce.

Allergen Information

Nightshade free, dairy free, and soy free.

7.4
http://emilylevenson.com/recipe-corn-fritters/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply Can I prep the mix the day before, do you think? I'm always short of time after work so if I could prep the day before it would be super handy :)
    1. Reply I'm not sure about that. I'd start with a smaller batch and have something else that you could make juuuuust in case it doesn't turn out well. If you do it, let me know how it goes!
      1. Reply I totally forgot to respond, sorry. The corn fritters I preped the day before worked really well, surprisingly. They went down a treat too :) Thanks, Rose
        1. Reply So glad to hear it!

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