Torrejas de Maíz Tierno

Fresh Corn Fritters

Preparation info
  • 24

    two inch fritters
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 ears of fresh corn
  • ¼ cup all-purpose flour
  • 2 tablespoons

Method

  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