Corn Fritters

Name: Corn Fritters
Yield: Serves 6 as an accompaniment
Cuisine: American
Ingredients: 4 ears of com on the cob, very fresh and young if possible; 2 eggs, separated; a good pinch of salt; 3 tablespoons (3 X 15 ml spoon) plain flour; 2 tablespoons (2 X 15 ml spoon) each butter and vegetable oil, plus more if required

Preparation info

Serves
6
as an accompaniment

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

When you bite through the crisp outside and taste the creamy centre of these delectable small pancakes you will understand why they are also known as corn oysters. Serve them with chicken or ham as a very special treat.

Ingredients

4 ears of com on the cob, very fresh and young if possible
2 eggs, separated
3

Americas
United States
Side dish
Vegetarian

Method

Remove the husks and silk from the ears. With a sharp knife, cut down the centre of each row of kernels. Place an ear upright in a large bowl and scrape down the ear with the back of the knife to push the creamy centre out of the kernels. Repeat with the other ears. You will end up with a slushy, creamy mixture.

Mix the egg yolks and then the flour into the mixture. Whisk the egg whites