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Corn Fritters

Posted by Didi Davis on

An old New England favorite, these fritters may be made into corn oysters, named for the shape they take on when spoonfuls are placed in a skillet. Reduce the amount of flour for a thinner batter. Drop spoonfuls of batter onto a well-butter or oiled heavy skillet and flatten into pancakes. Brown the oysters on both sides as you would for pancakes and serve with the maple syrup.

2 large eggs
2 cups cooked corn
2 to 4 tablespoons all-purpose flour
2 tablespoons heavy cream
1/2 teaspoon sea salt
Freshly ground black pepper
2 to 3 cups oil for frying
Maple syrup
A few sliced scallions or snipped chives

In a bowl, add eggs and beat with a whisk or hand mixer until very foamy and light. Add corn, 2 tablespoons flour, cream, sea salt, and pepper. Mix well. The batter should not be too thin. Add more flour, if necessary, just so that the batter holds together. Set aside to rest while the oil heats.

Add oil to a depth of 1/2" or so to a large skillet. Heat to 375 degrees on a thermometer, or until a small bit of batter sizzles when dropped in the a pan.

Carefully drop tablespoonfuls of batter into the hot oil. Cook until golden, turning once, about 2 minutes. Remove to paper towels with a slotted spoon.

While the fritters drain, warm some maple syrup, add some scallions or chives, and some black pepper.

Serve the fritters with a drizzle of syrup.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

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