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Corn Fritters


These fritters are so good, a bit like mixing creamed corn and pancakes. Keep ¼ of the corn back from the food processor to keep a few whole, just so you know what's in there. You can use frozen or fresh corn, but this is one of those instances where canned would work as well. Fry them up crisp and golden and serve up with lime wedges or sour cream and chives.

Here's what you'll need

  • ¼ cup flour
  • 2 eggs (beaten)
  • 2 tbsp chopped parsley
  • 2 tbsp grated parmesan
  • 2 cups corn (divided)
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  1. toss 1¾ cup of the corn into a food processor and pulse a few times to break down a bit

  2. Corn Fritters

  3. in a bowl, mix rest of the ingredients (including the rest of the corn that wasn't processed)

  4. add the corn puree, season and mix well

  5. heat the oil in a wide frying pan, and carefully spoon in a tbsp or two, smoothing it out with the spoon to flatten

  6. Corn Fritters

  7. when the edges start to brown (about 3 minutes), flip it over and cook another minute or two

  8. Corn Fritters

  9. squeeze on some fresh lime and serve up with a dollop of sour cream

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