Corn Fritters

Page 85

Cuisine: North American | Course Type: Sides

(1 review)

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These are simply excellent. I've tried a few corn fritter recipes from elsewhere, and these are far superior. They've managed to find a good balance between a robust corn flavour and a not-too-bready consistency. They're light, chewy, bursting with flavour.

I usually make them with fresh corn, but instead of grating the raw corn, I lightly cook up several ears (3 minutes in boiling water) and cut the corn off them, then puree half the kernels in a food chopper. If I have no shallots (I usually don't have them...) I use a quarter of an onion.

Recently I made the cheddar/chive variation, and while nice, it wasn't a huge improvement on the basic recipe. A batch of these makes for a lovely hot breakfast, or a side dish at dinner; we even have them as a main sometimes with potatoes and steamed veggies.

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