Celebrating Modern Jewish Living Through Food, Tradition, and Family
Sweet, crunchy, and soft on the inside, these easy corn fritters will be the appetizer hit of your next cocktail party or holiday celebration.
The Backstory: Corn fritters are an easy side dish or appetizer to prepare and they are absolutely delicious. This recipe comes to The Jewish Kitchen from my friend, Lorraine, who has been making this dish for happy crowds, for decades. She swears that as soon as the fritters hit the table, they practically disappear. More of the Backstory after the recipe…
Easy Corn Fritters
- 1 3/4 cups flour
- 2 tsp. baking powder
- 3/4 tsp. Kosher salt
- 1 egg, well-beaten
- 2 cups whole kernel corn reserve the liquid on the side. or creamed corn
- 1 tbsp. melted butter or pareve margarine
- confectioner's sugar optional
- canola oil
Sift together flour, baking powder and salt. Set aside. In a large bowl add the egg, corn, and melted butter and blend well. Add the flour mixture and combine. If the batter is too thick, a little of the reserved corn liquid can be added to get the consistency you desire. (Water or milk can also be used instead of the reserve corn liquid.)
In a deep fryer add about 2 inches (or more) oil. Heat until the temperature reaches about 375 degrees. Drop the mixture by the spoonful into the oil. The frying should take between 4-6 minutes. Turn them only one time, until all are golden brown. You may have to do this in a few batches. Do not crowd the fritters.
Remove and let drain on a wire rack with paper towels underneath. Sprinkle with Confectioner's sugar if desired.
…The Backstory continues: Corn has been a staple in my home for decades as a side dish, as it was one of the only vegetables that my husband would eat. But I made it the old-fashioned way: either creamed, on the cob, or truth be told, out of a can. These days, corn shows up in everything from fritters to salads to succotash.
The history of this sweet, versatile vegetable is interesting. This is one of the few things that was available in this country when the Europeans came to America. Devoured by the newcomers, they ended up shipping the corn and its seeds back to the “old country”. The rest is history.