a custom on Christmas Eve. Very tasty when paired with some delicious bread, biscuits, or cornbread. Even wonderful the next day since the flavors merge together more!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 12 fritters |
Ingredients
- 3 ears corn, husked and cleaned
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons white sugar
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 1 egg white
- ¼ cup vegetable oil for frying
Instructions
- Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
- In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
- Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 115 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I must say these are different Im not sure if I love them I may try them again and tweak the igredients. At first it looks like there is no way these will fry up and stay together but they did. My daughter who is 14 said they are a 4 star!
Bland and dangerous – the fresh corn was full of moisture and kept exploding. This needs some tweaks.
Excellent! I added a chili garlic paste for that “umph” per another reviewer’s suggestion, and it was just the ticket. Thanks for the recipe: it was a late night treat.
I’ve made this before using fresh corn and it was delicious! I used frozen corn this time, and it was still good, not quite as amazing though. It was exactly what i wanted to substitute for cornbread tonight!
Good basic recipe but needs more flavour. Add minced onion and/or green pepper, mild tabasco sauce and more salt. The batter was too dry – added 1/3 cup milk and 3 T. flour for a smoother batter.