Fritters – Corn or Otherwise

IMG_5757These corn fritters are lighter than most because they rely on beaten egg whites and are pan-fried in a minimal amount of oil, rather than deep fried.  They come together remarkably fast and cook very quickly. The recipe can be adjusted to use with any quick cooking vegetable, fruit or protein.  Specifically, small diced apples, small pieces of banana, or chopped shrimp will work. Anything that doesn’t cook quickly should be pre-cooked because they do not spend long on the stove top.

Fruit and corn fritters can be served with maple syrup on the side and corn or shrimp can be served with any kind of sauce or salsa that appeals from hot to sweet.

While this recipe serves two generously, it can easily be doubled or tripled for a group.  It is adapted from a recipe published  years ago in Martha Stewart Living magazine

INGREDIENTS:

2 ears of corn (about 2 cups)

3 eggs separated (you will use all the whites but only one yolk)

1 1/2 T. flour

1 t. cornstarch

1/2 t. sugar

salt and pepper to taste

vegetable or olive oil for pan frying

PREPARATION:

1.  Husk the corn and cut the kernels from the cob using a sharp knife.  Place the kernels into a bowl and, using the back of the knife, extract any extra liquid from the corn, letting it drip into the kernels.

2.  Add the egg yolk, flour, corn starch and pepper to the corn kernels and mix thoroughly.

3.  In a separate bowl, beat the three egg whites until they hold stiff peaks.

4.  Sprinkle the salt over the corn mixture then add the beaten whites and fold into the corn mixture gently until it is fully combined.

5.  Heat a large frying pan or griddle over medium high heat and add 1-2 T. of oil.

6.  Using a soup spoon or similarly sized implement, drop spoonfuls of the fritter batter onto the hot griddle.  After a few minutes gently lift the corner of one fritter to see if the bottom is browned.  If so, using a spatula, quickly flip the fritter (note:  there will probably be some splattering, so try to flip the fritter as low to the pan as you can.)

7.  When both sides have fully browned, remove to a plate and serve with the syrup/topping of your choice.

Published by

wmballinger

I am an enthusiastic home cook. I started a blog when my older daughter lived in Paris and had a tiny kitchen, few utensils and a stove with no temperature markings. The purpose was to help her (and eventually her sister) make many of the dishes they love and to learn how to make some new ones. They are now both terrific cooks, but all of us can use a new (or even an old beloved) recipe once in a while.

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