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Hi everyone, welcome back to the blog. This month, I have been sharing a ton of recipes that you can make to use up those fresh herbs, veggies and fruits that you have growing in the summer garden. Last week, I shared with you guys a raspberry jam recipe. Incase you missed it, you can check it out here. This week, let’s make some corn fritters to use up all that delicious summer corn.
Corn Fritters – Preparing The Corn
You have a few different options to toast this corn. You can leave the corn on the cob and either grill it or roast it on the stove top and then cut the kernels off the cob. Or you can cut the kernels off the cob first, put the on a skillet and toast them until golden brown. I decided to go that route.
I found this trick from Laura Vitale to get the kernels off the cob. To do this just grab, one large bowl and then one smaller bowl that could fit inside of the large bowl. Then put that upside down inside of the larger bowl. I then rested the ear of corn on the small bowl and ran a sharp knife down the ear of corn. Then turning and repeating the process to get all of the kernels.
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I then put these kernels into a skillet with a little bit of olive oil and toasted them until golden brown. This took about 10 minutes.
The rest is just simply making a batter, forming them into patties and cooking them like a burger on each side. If there are any question, please let me know but and that’s pretty much it! That’s how I made a very simple and fresh corn fritter recipe. Come back next week to see another recipe to use up things that you have harvested from your summer garden. Leave me a comment for any questions that you might have or any suggestions for anything you want to see next. Follow me on Facebook, Instagram, pinterest, twitter and snapchat to see what I’m up to next. Remember, don’t be afraid to “bake” a mess. And I’ll see you next time.
Corn Fritters
A spicy and refreshing patty that is pocked with sweet corn flavor.
Ingredients
- 2 Large Ears of Corn
- 1 Jalapino
- 1 Cup Of Buttermilk
- 1 Egg
- 2 Cups of AP Flour
- 1 Teaspoon of Salt
- 1/2 Teaspoon of Black Pepper
- 1/4 of a Cup of Chives
Instructions
Prep
- Use whichever method you like best to shuck your corn and get the corn kernals off of the cob.
- Place the corn in a skillet and toast it for 10 minutes or until golden brown. Place into a large bowl.
- Cut the jalapino into very small pieces.
- Cut the chives into small pieces.
Making The Fritters
- Add the eggs, flour and buttermilk to the vegitables and mix until you get a loose dough.
- Preheat a large skillet with 2 tablespoons of olive oil over medium heat.
- Dollop a 2 tablespoons amount of dough into the skillet.
- Sear on each side until for 5-10 minutes until golden brown.
- Serve with sour cream and parsley.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.