my dad saw this recipe for corn fritters and latched on. i was bored + i never really turn down a chance to bake/cook, so i got roped into helping.
mixed the egg yolks, flour, cornmeal, sugar, salt and pepper first, then added the corn (all of it; we didn’t measure out 9 oz like the og recipe wanted us to do); i don’t think you’re supposed to do that. you see, the first mix got very pastey and clumpy and it was a joooyyyy stirring that into the corn. so really, you should mix the egg yolk and corn, then everything else in. and then when i tried to fold in the egg white, everything got a bit wet. the egg white was weepy, even though dad whipped it just a minute before i folded it into the rest of the batter. whoooo knows.
let’s say this: the more oil the better. if you want crunchiness, you need the oil. the batter absorbs it and gets crispy. sure, they can get a little greasy, but blot them off well with a paper towel or an extra chipotle napkin (the last time i went was in june and i still have extra napkins) and you’re golden (pun not originally intended). so sweet and corny, a little eggy and soft and creamy in the middle, a tiny bit of pop from the cornmeal, a lot of lacy batter edges; these corn fritters are how you should use your summer corn. though i wouldn’t be averse to fresh corn chowder; just drop a container off at my house (;
2 eggs, separated
fresh corn kernels from 3 large ears of corn (please use fresh! frozen will work in a pinch though)
4 tsp all-purpose flour
4 tsp cornmeal (we used coarse)
1 tsp granulated sugar
1/2 tsp kosher salt
1/4 tsp black pepper
- In a small bowl, beat the egg yolks until thick and lemon colored. Stir in the corn; then stir in the flour, cornmeal, sugar, salt and pepper.
- In a medium bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the corn mixture.
- Heat some oil in a large frying pan; add the batter by rounded tablespoons. Fry the fritters, a few at a time, until they are golden brown and crisp on both sides.