Easy Fresh Corn Fritters
Fritters have enhanced quite the fan-favourite around these parts. And while zucchini, carrots and even butternut squash have gotten in on the fritter fest, I thought it was about time I set summer’s favourite produce into a warm, crispy, stackable meal. Greet to the gathering, corn fritters! Fritters are tiny fried cakes, and corn fritters are, of course, created of corn! The corn and cut vegetables are held together by a thick paste. They cooked in a small quantity of oil, this makes the outside crispy, and the interior is smooth, stuffed with melty cheese, and crisp bits of delicious corn. Corn season is in full swing, and if you’re anything like me, you can’t support but stay at every stand insight. And then get some more when you go to the supermarket store. Of course, you always discover yourself with an overage of corn that you’re not entirely sure what to make with.
Yes! These corn fritters ice well. Enjoy after being chilled, return to room temperature by arranging out on the counter for an hour, or in the fridge overnight. Then warm them up in a large pan with a little amount of oil or even some butter. As simple to prepare (and to rewarm!) as they are yummy to eat, these charming tiny guys make for a separate and super fun way to enjoy fresh corn this fall! You can try them any time of day and with just about anything. They are extraordinarily splendid beside a couple of pan-fried eggs in the morning, or next to your preferred barbecued meat or seafood.
INGREDIENTS
- One ⅔ cups of fresh corn kernels
- Three egg, separated
- ¼ cup of all-purpose flour
- ½ teaspoon of salt
- 1/8 teaspoon of cayenne
- ¼ cup of vegetable oil
INSTRUCTIONS
- Beat the egg whites in a bowl until stiff peaks form.
- Stir corn, egg yolks, flour, salt, and cayenne in a large bowl and fold in egg whites into the corn mixture.
- Drop corn mixture in hot oil and flip; cook 2-3 minutes more.
Enjoy
