These fritters could be served with just about anything. They'd be great as a little starter with crab or shirmp or as a side for pork, chicken, or fish. Throw in some scallions or peppers into the batter to spice it up a bit.<\/p>\n
Or you can do what I did, which was simply to eat a whole plate full before even thinking of what to embellish them with.<\/p>\n
More Corn Recipes around the Blogosphere: Spicy Corn Fritters by SImply Recipes<\/a> Savory Corn Fritters by Average Betty<\/a> Corn and Shitake Fritters by Food & Wine<\/a> Deep Fried Corn Fritters by iFoods<\/a><\/p>\n Technorati Tags: corn<\/a>, corn fritter recipes<\/a>, corn fritters<\/a>, recipe<\/a>, recipes<\/a><\/p>\n 4 ears fresh corn shucked, kernels cut off with pulp<\/p>\n 2 eggs, separated<\/p>\n 2 tablespoons flour<\/p>\n Salt & freshly ground pepper<\/p>\n 1 pinch of cayenne pepper<\/p>\n Canola or grape seed oil for frying<\/p>\n Additions: bacon bits, scallions, diced bell peppers, or a mushy banana (for a corn-banana fritter with syrup!)<\/p>\n In a large mixing bowl combine corn kernels and the yolks of 2 eggs. Season with salt and pepper. Mix in flour. In a separate mixing bowl whip egg whites until firm peaks hold. Fold into corn batter. Heat a medium non-stick pan on high heat with 2 T of canola or grape seed oil. When oil is hot and shimmers (but not smoking) spoon fritter batter in heaping Tablespoons. Don't overcrowd. Cook until golden brown on each side, about 45 seconds. 4. Transfer to a plate lined with a paper towel. Serve immediately or keep in a warming oven until ready to eat.<\/p>\n","protected":false},"excerpt":{"rendered":"
\nCrispy Corn Fritters<\/span> Serves 6<\/em><\/p>\n