Skip to content

The right way to make the right sweetcorn fritters – recipe | Meals

According to Southern Dwelling journal (who, in spite of everything, must know), “Nothing places a smile on a Southerner’s face like deliciously crisp, golden corn fritters recent out of the fryer”. And they aren’t alone: I think the sunny, yellow kernels provoke the identical response from Thais scoffing tod man khao pod or Colombians tucking right into a plate of regañonas; they definitely by no means fail to gladden my grasping coronary heart.

Sweetcorn is a type of greens, akin to peas, through which the sugars start to show to starch the second they’re picked, which suggests it’s value consuming as a lot of the stuff as attainable throughout its transient British season – grilled on the cob, creamed on toast, and in in the present day’s scrumptious little fritters. That mentioned, they’re fairly good made with the tinned selection, too.

The corn

Sweetcorn still on the cob.

Within the UK, a minimum of, recent corn is one thing to be seized when it first seems in late summer season, and loved for less than so long as the season lasts (imported corn is usually dry and extra starchy than candy). Fortunately, it’s completely attainable to make very respectable fritters from the stuff in cans, too, although the feel, to my thoughts, is much less satisfying, as a result of the kernels are far softer. North Carolina-born meals author James Villas, and Tennessee-born Rufus Estes, one of many first African-People to publish a cookbook, Good Issues to Eat, again within the early twentieth century, are the one ones to advocate cooking the corn earlier than use, and, although not obligatory, I believe it is a good thought; it appears to make the corn juicier, someway. (Tinned corn is already cooked, so should you’re utilizing that, skip this step.)

Most recipes fold the entire kernels right into a batter, however chef Anne Rosenzweig, previously of New York’s a lot cherished Nineteen Eighties establishment Arcadia, purees it as a substitute, giving her blini-like fritters a beautiful sweetness and a creaminess that not even Villas, whose recipe in The Glory of Southern Cooking contains half and half (a 50:50 combination of cream and milk that has a fats content material approximating to what we within the UK name single cream) can match. It tastes even higher when, as in Prepare dinner’s Illustrated journal, you first brown that puree in a frying pan, which “drove off extra moisture and deepened the flavour much more”. I like the feel of the entire kernels, nevertheless, significantly when utilized in amount, as in Villas’ model, through which the kernels are barely held collectively by batter, so I’ll be utilizing each right here.

Dry items

A ‘gorgeous sweetness and a creaminess’: Anne Rosenzweig’s corn fritters. All thumbnails: Felicity.
Anne Rosenzweig’s fritters have ‘a beautiful creaminess’. All thumbnails by Felicity.

No matter you do with these kernels, you might want to bind them with one thing otherwise you’ll find yourself with crisp fried corn that, whereas very scrumptious, shouldn’t be one thing you require my assist to create. A lot of the recipes I strive contain a batter utilizing wheat flour, usually with a elevating agent as properly, however this appears a disgrace when cornmeal is so available. With out gluten, nevertheless, you’ll wrestle to maintain your desserts collectively within the pan, so, like Rosenzweig, I’m going to mix the 2. She makes use of equal portions of every, whereas I, just like the late, nice chef Edna Lewis and her collaborator on The Reward of Southern Cooking, Scott Peacock, can be utilizing as little wheat flour as I can get away with with out making the fritters exhausting to deal with. Not like Lewis and Peacock, nevertheless, I gained’t be including any elevating agent for the easy motive that I discover Villas and Rosenzweig’s non-raised variations so crisp and scrumptious that it feels pointless. One other prime tip from Prepare dinner’s Illustrated: somewhat cornflour makes for a crisper texture. Seems “its microscopic starch granules hydrate and swell into strand-like shapes within the batter after which swell up additional when the batter hits the recent oil. As moisture evaporates throughout frying, the swollen starch granules lock into place, forming a brittle community with plenty of holes. The upshot? Lacier, crispier fritters.” Bought.

The dry ingredients and the eggs of Felicity Cloake’s perfect sweetcorn fritters


Everybody makes use of eggs – an additional yolk in Rosenzweig’s wealthy restaurant recipe, whipped egg whites for additional raise in chef Brad McDonald’s absorb his ebook Deep South: New Southern Cooking, and in Lewis and Peacock’s, too, although I’m going to maintain mine easier. I do love the tang of their buttermilk, although, which has a extra fascinating flavour than the same old milk, or water in Invoice Granger’s case, and even Villa’s reasonably decadent cream. However should you can’t pay money for any, use thinned-down pure yoghurt, plain kefir or certainly simply milk.


Ground coriander, cumin and paprika: Bill Granger’s corn fritters
Floor coriander, cumin and paprika characteristic in Invoice Granger’s corn fritters.

With good recent corn, you don’t really want a lot else besides a pinch of salt to convey out its sweetness, however should you’re serving these as the primary occasion, reasonably than a aspect dish, chances are you’ll be keen on gilding the lily. Choices I strive embody, from the onion household, chives (Rosenzweig), grated onion (Lewis and Peacock) and, my favorite for his or her recent flavour, Granger’s spring onions. I additionally strive inexperienced pepper (Villas), and recent coriander (Granger), however, truthfully, if it goes with corn and it’s not too moist (deseed tomatoes, squeeze out grated courgette, for instance), you may fold it in right here, whether or not that’s chopped ham or crumbled feta. I’ve gone for a light inexperienced chilli. You’ll be able to add dried spices, too, as Granger does – he opts for floor coriander, cumin and paprika, however the fritter is your oyster (although I’m undecided how a few of these would work as an ingredient right here, to be sincere).

The cooking

Deep fried like a hush puppy: Edna Lewis and Scott Peacock’s corn fritters.
Edna Lewis and Scott Peacock’s corn fritters are ‘deep-fried like a hush pet’.

Lewis and Peacock’s recipe, in addition to the one from Southern Dwelling, which credit it to a reader known as Lynne Weeks from Georgia, are for deep-fried corn desserts, and are extra like what I’d take into account a hush pet, although Lewis and Peacock, who’re very a lot the consultants right here, make the excellence that hush puppies don’t comprise whisked egg whites. (Sam and Shauna, previously of the award-winning Grasp Fireplace Southern Kitchen and authors of a ebook of the identical title, clarify that hush puppies are typically smaller and denser, and don’t comprise recent corn – although McDonald’s do, so it’s clearly not a hard-and-fast rule.)

Both manner, a lot as I take pleasure in each their plump little desserts, and the extra doughnutty ones from Southern Dwelling, flavoured with sugar and salt, I favor the more energizing, corn-heavy, pan-fried varieties, as a result of the caramelisation that happens when sweetcorn comes into contact with a scorching pan is a magic not simply sacrificed. (In the event you’re on the lookout for one thing deep-fried, let me level you within the path of Lewis and Peacock’s recipe.)

Felicity’s prototype perfect corn fritters.
Felicity’s prototype excellent corn fritters.

Serve with creme fraiche and caviar should you’re Rosenzweig, with refried beans and avocado salad should you’re Granger, or with fried rooster and pink beans and rice should you have a tendency in direction of a Southern Dwelling persuasion. Principally, corn fritters go together with most issues, together with a chilly beer.

Good corn fritters

Prep 20 min
Prepare dinner 10 min
Makes About 10, and simply doubled

2 corn cobs, to get 250g kernels (or 250g tinned and drained corn)
5 tbsp superb or medium cornmeal
1 tbsp flour
1 tbsp cornflour
2 eggs
00ml buttermilk
4 spring onions
, trimmed and finely sliced
1 gentle inexperienced chilli, finely chopped, or a pinch of chilli flakes (non-obligatory)
Impartial oil, for frying

03a Felicity Cloake’s perfect sweetcorn fritters 010 f. Gather your kernels

In the event you’re utilizing recent corn on the cob, strip away the husks, if vital, drop the cobs right into a pan of boiling, calmly salted water for a minute, then drain.

Put the cornmeal, flour, cornflour and pinch of salt in a big bowl and whisk to mix.

Put the cornmeal, flour, cornflour and a good pinch of salt into a large mixing bowl and whisk to combine.

Beat the eggs and buttermilk, then stir into the dry elements.

Add the egg and buttermilk to the dry powdery mixture and mix it in.

Stand every blanched corn cob blunt finish down on a chopping board and run a knife down its size to strip off the kernels.

Whizz 50g of them (or of tinned kernels) right into a puree with a stick or mini blender.

Whizz 50g of the kernels (or of tinned kernels) into a puree with a stick or mini blender.

Warmth a splash of oil in a small frying pan over a medium warmth, toast the puree, stirring, till thickened and calmly browned …

Heat a splash of oil in a small frying pan over a medium heat, toast the puree, stirring, until thickened and lightly browned, then add to the batter with the remaining whole kernels and the onion and chilli, if using.

… then add to the batter with the remaining complete kernels and the onion and chilli, if utilizing.

Add the spring onions to the mix.

Stir till all of the greens are coated with batter, then put sufficient oil right into a frying pan to only cowl the bottom.

Placed on a medium-high warmth and, as soon as scorching sufficient {that a} piece of corn sizzles, drop rounded spoonfuls of the combination into the pan and flatten very barely.

Frying the fritters. Stir until all the vegetables are coated with batter, then put enough oil into a frying pan to just cover the base. Put on a medium-high heat and, once hot enough that a piece of corn sizzles, drop rounded spoonfuls of the mixture into the pan and flatten very slightly. Make sure to leave enough room between them that you can flip them easily – you’ll probably need to cook them in two or more batches.

Be sure to go away sufficient room between them that you may flip them simply – you’ll in all probability must prepare dinner them in two or extra batches.

Flip down the warmth barely and fry till golden brown on the underside and starting to dry out on prime, then very rigorously flip over and prepare dinner on the opposite aspect.

Drain Felicity’s perfect sweetcorn fritters on a wire rack.

Drain on a wire rack or on kitchen paper, and serve scorching.

Corn fritters: are they the perfect factor since corn on the cob, the place does your favorite model come from and the way do you serve it?

Leave a Reply

Your email address will not be published. Required fields are marked *