Crazy Good Corn Fritters
Adapted from The Healthy Foodie’s Tex Mex Corn Fritters
When I was a kid and my mother or grandmother would make corn fritters I would literally run and hide when it was time for dinner. I hated the vile smell of them and the awful gummy chewy texture of the batter, studded with mushy overcooked corn from a can. Granted, I disliked corn except on the cob until I was an adult anyway, but those fritters would have been revolting to me even now I think (sorry mom!) So when I read the post on Sonia’s blog I thought these wouldn’t be my cup of tea but I was intrigued by the seasonings and I have come to really love fresh corn as an adult. What really sold me on these fritter though were her photos–these were not the corn fritters of my childhood but were made of very little batter and mostly corn–corn that still resembled fresh kernels and not withered sunken skins of what used to be corn. So I decided to try them and boy am I glad I did! I took liberties with some of the seasonings, adding ground coriander and cayenne pepper, and replacing the parsley with cilantro. These are made with whole wheat flour which I stayed true to in my version but they were a little heavier than I would have liked because of it. I’ll tell you what this recipe needs and if I’d had any in the fridge I would have added it—BACON! Or Pancetta. Fried until crispy, drained and chopped and added to the batter seconds before making the fritters so it doesn’t get soggy, it would have really pushed these over the edge. I’ll be making these again,
WITH the bacon for sure. What was really awesome about these? They were even better this morning! Last night we ate them with roasted pork loin, mango salsa and an arugula salad. I don’t have any pictures because as I was plating a thunderstorm was rolling in and the lighting was so awful that I scrapped all of the photos. So this morning I was reheating and plating with the salsa to retake some photos and I thought “these would be great with runny eggs for my breakfast”! So I poached an egg, placed it on top and garnished with scallions and sliced jalapenos. It was SO good that it almost brought a tear to my eye. Had there been bacon in them I’m pretty sure I would have wept with joy. Thanks to Sonia for this recipe and help overcoming a traumatic childhood food memory! Now when I hear “corn fritters” I’ll be thinking fondly of these and the good times we had together, even without the bacon! Give these a try before corn season runs out because I don’t think they’d be even half as good with frozen and for crying out loud don’t ever ever EVER make them with canned corn–you’ll scar your kids for life!
Crazy Good Corn Fritters
- 2 cups raw fresh corn cut from the cob
- ¼ cup cornmeal
- ¼ cup whole wheat flour
- ¼ tsp salt
- 1 egg + 2 egg whites
- ½ cup smoked gouda cheese, grated
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 green onion, chopped
- 1 handful fresh cilantro, chopped
- 1 small jalapeno pepper, seeded and finely chopped
- 1 tbps lime or lemon juice
- 1 tsp olive oil (or rendered bacon fat), for cooking
- bacon bacon bacon bacon bacon… sorry, got a little carried away there!
- In a bowl combine the eggs, flour, cornmeal, salt, lemon or lime juice and all the spices. Once combined stir in the corn, green onion, cilantro, jalapeno pepper and cheese and stir until well incorporated. Note: don’t let this sit around once it’s combined, cook immediately because the longer the batter sits the firmer and gummier the fritters become–still good but not as great texturally.
- In a large non-stick pan heat the oil over medium heat. Once hot, drop ½ cup of batter at a time and spread slightly into a pancake shape. Cook the fritters for at least 3-4 minutes before checking the underside. Once it’s nicely browned, flip the fritter over and cook the other side until done.
- Serve hot with sliced jalapenos, chopped scallions, fresh cilantro and greek yogurt or sour cream–and dare I say, more crumbled bacon???? Hearty enough to eat with just a salad for vegetarians (omit bacon obviously), but also great as a side with meat or seafood, and delicious served with eggs for breakfast.