Corn Fritters

Summer is about corn for me. Ok, maybe okra and tomatoes too. And maybe squash and field peas, peaches, blueberries, and blackberries. There are so many wonderful foods in season during the summer it’s hard to pick a favorite.

But corn is definitely right up there. I could eat it every day all summer long. The sweetness and crispy crunch of corn are irrisistible and there are so many wonderful ways to enjoy it.

Next to corn dip, Corn Fritters may be my favorite way to enjoy corn as an appetizer. The kernels are cut from the cob and mixed into a light batter and then fried up kind of like hush puppies.

Fritters are super easy to make and only take a few ingredients which you most likely already have on hand: flour, milk, egg, baking powder, and green onion.

The egg used for this recipe is separated and the egg white is whipped until stiff and then folded into the batter. The whipped egg white along with some baking powder help make the fritters light.

Just a short time in some hot oil and they develop a crispy coating.

I do not precook my corn kernels and these fritters don’t cook long so the kernels end up still having a little crunch to them. If you want the corn totally cooked, you will need to precook it or you can use leftover corn.

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