Corn Fritters

Method

1. 1

   In a large bowl, whisk together cornmeal, flour, cornstarch, and baking powder until well combined; set aside.

2. 2

   In the bowl of a food processor, place 1 1/2 cups (9 ounces) corn, onion, egg, and salt. Process until a coarse puree forms, about 30 seconds, stopping to scrape down sides of bowl as needed.

3. 3

   Transfer pureed corn mixture to the large bowl with cornstarch mixture along with remaining 1 1/2 cups (9 ounces) corn kernels, and fold until just combined.

4. 4

   Set a wire rack in a rimmed baking sheet and line with paper towels; set aside. Fill a large Dutch oven with 1 1/2 inches of oil and heat over medium-high until oil registers 350°F (175°C) with an instant-read thermometer. Working in batches of about 8 at a time, drop 1 1/2 tablespoon portions of corn batter gently into oil. Fry, stirring and flipping fritters often, until golden brown all over, 3 to 4 minutes. Using a slotted spoon or spider skimmer, transfer fritters to prepared baking sheet, and sprinkle with salt to taste. Serve immediately with maple syrup, cane syrup, or honey, if using.

Nutrition

calories

193 kcal

fatContent

9 g

fiberContent

2 g

sugarContent

3 g

sodiumContent

231 mg

proteinContent

4 g

cholesterolContent

23 mg

carbohydrateContent

27 g

saturatedFatContent

1 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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