She Strengthens

Summer Corn Fritters: A Delicious Twist on a Classic Recipe

When it comes to cooking, few techniques can be as intimidating as deep-frying. However, with the right recipe and a bit of practice, it can be a game-changer. Take, for example, these scrumptious summer corn fritters. By combining fresh corn, cayenne-spiced cornmeal, and finely chopped scallions, you’ll create a crispy, golden-brown treat that’s sure to impress.

The Importance of Fresh Corn

One crucial aspect of this recipe is using fresh summer corn. Avoid using frozen or canned corn, as they contain too much water, which can lead to dangerous oil spatter during the frying process. Instead, opt for four ears of white or yellow corn, shucked and ready to go.

Preparing the Corn

To remove the corn kernels from the cobs, place a large container on a damp towel and fold a paper towel into fourths inside the container. Stand one ear of corn on the paper towel, using the stem as a handle, and slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed, setting the cob aside. Repeat with the remaining corn, saving any extra for another use.

The Batter

In a large bowl, whisk together flour, cornmeal, baking powder, salt, and cayenne pepper. In a separate bowl, whisk together milk and egg, then add them to the flour mixture, stirring until combined. Finally, stir in the corn and scallions until evenly mixed.

Frying the Fritters

Heat two quarts of vegetable oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer. Meanwhile, fit a wire rack over a baking sheet and set aside. When the oil is ready, carefully drop five heaping tablespoons of the corn batter into it, frying until dark golden brown all over, about four minutes. Be cautious, as some of the corn kernels may pop, causing hot oil to spatter.

Serving

Using a slotted spoon or spider skimmer, transfer the fritters to the wire rack on the baking sheet and place in the oven to keep warm. Skim and discard any bits of fritter remaining in the pot, then repeat with the remaining batter. Serve immediately with homemade tartar sauce for dipping.

Tips and Variations

These summer corn fritters are perfect on their own or paired with a side of corn chowder soup. For an added twist, try serving them alongside our easy crab cake recipe. Whatever your preference, these crispy, flavorful fritters are sure to become a summer staple.