Comments on: Crispy Corn Fritters

By: SAS

SAS — Thu, 16 Dec 2010 20:51:29 +0000

Nice recipe, thanks for sharing it….I will definitely try this one out…

By: logo design

logo design — Wed, 08 Dec 2010 02:14:28 +0000

It looks delicious, making me hungry. I love corn.

By: security systems

security systems — Tue, 23 Nov 2010 00:20:47 +0000

These are a great variation in cooking corn. I’m sure my kids will love this one.

By: Melissa Smith

Melissa Smith — Wed, 23 Sep 2009 09:31:56 +0000

These are amazing and I’ve made them several times already! And in a pinch I used a 12 ounce package of organic frozen corn. Whenever I’m going to fry something — I use Michael Chiarello’s Arborio Rice Coating (ground Aborio rice, four, semolina, salt and pepper)in place of the flour. It adds a lovely flavor and crisp texture and I use basically no oil to fry the fritters.

By: averagebetty

averagebetty — Wed, 26 Aug 2009 09:56:24 +0000

Hi Ms Glaze, What an honor to have you include a link to my Savory Corn Fritters here on your post 🙂 Thank you!
I grew up eating the sweet (with maple syrup) variety of fritter and yours look absolutely delicious… love the addition of mashed banana for an even tastier treat.
Cheers,
Betty

By: Tanis

Tanis — Mon, 24 Aug 2009 10:53:46 +0000

I made these last night and they are amazing.

By: Gillian

Gillian — Mon, 24 Aug 2009 00:45:56 +0000

Oh my this looks like something I would cave for! I love, love corn. I just got back to France and I find even the canned corn exceptional here!! Ms.Glaze I am writing a guidebook for Paris and would love some input from you!

By: eric the red

eric the red — Sun, 23 Aug 2009 21:44:03 +0000

super yummy!

By: adele

adele — Sun, 23 Aug 2009 15:24:31 +0000

Mmm. If they have fresh corn at the farmers’ market, I am definitely trying this!

By: 4 Borders Pundit

4 Borders Pundit — Sun, 23 Aug 2009 05:28:16 +0000

First it was fun and well-lit videos in Paris, now these recent photos. Somebody’s getting some mad photography skills.
Like someone else commented on another post, it’s getting hard to believe you don’t have a book or show upcoming.
I can’t stand raw corn, but the Missus will eat it. Once on a 2-person bike trip in Alsace, she stopped and headed into a corn field, popped an ear off a stalk and ate it raw while I, ever-mindful of safety and avoiding arrest, scanned the road for an oncoming police car or crazed lorry driver. I asked her what the heck she was doing. She casually replied, “I got hungry.”

By: akinoluna - a female Marine

akinoluna - a female Marine — Sat, 22 Aug 2009 12:29:26 +0000

I would definitely just eat the whole plateful.

By: kevin

kevin — Sat, 22 Aug 2009 06:38:10 +0000

I haven’t made corn fritters yet this year – I need to get off the stick! Come to think of it, I don’t think I’ve ever posted my recipe, something else I should do.

By: SAS

SAS — Fri, 21 Aug 2009 21:28:12 +0000

Glad to know I’m raising the GF consciousness of the culinary world!! Thinking these would be great for dinner tomorrow night…thanks for the recipe!

By: Ms. Glaze

Ms. Glaze — Fri, 21 Aug 2009 17:14:39 +0000

SAS – I was thinking of you when I wrote this! I think rice flour would work well too given it’s just 2T. I don’t think the gluten in the recipe is really necessary. These fritters rely more on the eggs, but there needs to be something to bind the egg yolk and corn kernels together besides the egg white.

By: SAS

SAS — Fri, 21 Aug 2009 14:46:22 +0000

Love love love corn fritters! Rice flour works well when it’s a small quantity like in this recipe. The challlenge for me is actually saving enough corn from the shucking to make them – I tend to eat corn without waiting for anything so mundane as cooking. :>