Torrejas de Maíz Tierno

Fresh Corn Fritters

Preparation info

  • 24

    two inch fritters
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 ears of fresh corn
  • ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons shredded mild Cheddar cheese
  • Fat or oil for deep frying


    1. Cut the corn off the cob by running the point of a sharp knife lengthwise down the middle of each row of kernels, cutting the kernels into halves. Shave a thin layer of kernels off the entire cob. Repeat, taking off another layer. Clean off the remainder by scraping the cob with the bowl of a tablespoon.

    2. Mix the corn with the flour, sugar, salt and pepper. Blend in the egg and cheese.

    3. Heat the fat to 365°F. on a frying thermometer. Drop the mixture into the fat by teaspoons. Cook until golden brown. Drain on paper towels.