Sweet Corn Fritters

Sweet Corn Fritters

  • By Cate Whittington
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  • July 2018 - Vol.4 No.7
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  • 1 Comment

 The first local corn is appearing in farmers’ markets all across the state — something I look forward to eagerly each year. Last weekend, I picked up a few ears of corn to serve to a multi-generational crowd for dinner. I knew the children would love to gnaw it directly from the cob, but I also knew that their grandparents would prefer a more convenient way of tasting the yellow and white kernels. After much deliberation, I settled on serving fritters–and what a sweet success for everyone gathered around my table!

I’m sure many of you are familiar with Edible Blue Ridge, a culinary magazine published quarterly in Central Virginia. Edible Blue Ridge, one of Edible Communities Publications’ many magazines, celebrates local foods in our area. In 2010, ECP’s cofounders Tracey Ryder and Carole Topalian published a book of regional recipes from across the United States. The following recipe from Edible Ojai (California) may be found in their book entitled, simply, edible. Its author suggests serving these gems with broiled tomatoes, sour cream, and a light mango-lime salsa.

Ingredients ( for 4-6 Servings)

2 cups fresh corn kernels (from 3-4 medium ears of corn)

2 Tablespoons all-purpose flour

2 large eggs, separated

1/4 cup finely chopped spring onions

1/2 teaspoon Kosher salt

1/4 teaspoon smoked paprika

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon ground cayenne

1/4 cup olive oil

1 Tablespoon unsalted butter


  1. In a large bowl, stir together the corn, flour, egg yolks, onions, salt, paprika, pepper, and cayenne. In a large bowl, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in three additions.
  2. In a large skillet, heat the oil over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons into the hot oil, taking care not to crowd the pan. Cook each fritter until browned, 2 to 3 minutes. Turn each fritter over and brown the other side, 1 to 2 minutes. Transfer the fritters to a platter lined with paper towels. Sprinkle lightly with salt. Repeat until all of the corn mixture has been used. Serve hot.


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