Panini Girl

My obsessions-Italy and Cooking

July 15, 2013


Spicy Corn Fritters


You know summer is in full swing when you see the corn piled high at the farmers’ market. I’m sort of surprised that there’s only one vendor selling corn at my weekly market, but it doesn’t really matter as his corn is always superb-just picked and so sweet that you could eat it raw.

I have my old standbys which I seem to return to summer after summer and this is one of my favorites. Once your ingredients are prepped these are a snap to make. The key is to have your oil really hot ensuring crispy fritters-not hot enough and they’ll be soggy. These are the perfect side to grilled salmon or barbecued chicken or would make a nice addition to a vegetarian menu.

Spicy Corn Fritters

1 cup unbleached all-purpose flour
1-3/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 cup milk
1 large egg
2 tablespoons unsalted butter, melted
4 cups fresh corn kernels (from 5 to 6 medium ears)
1/4 cup plus 2 tablespoons minced scallions
1/4 cup finely diced red bell peppers
1 to 2 medium jalapenos, minced
Few drops of Tabasco sauce
Vegetable oil for panfrying

In a large bowl stir together the flour, salt and baking powder. In a medium bowl combine the milk, egg and butter and stir the mixture into the dry ingredients until well blended. Fold in the corn, scallions, bell pepper, jalapenos and Tabasco until well blended.

In a large heavy skillet heat 1/4″ of vegetable oil until almost smoking, about 5 minutes. Add heaping tablespoons of the fritter batter to the skillet without crowding and fry over moderately high heat until golden brown, about 4 minutes. Turn the fritters carefully and continue frying until golden all over, about 4 minutes longer. Transfer the fritters to paper towels to drain. Mound on a plate and loosely cove with foil to keep warm while frying the rest of the fritters. Add more oil to the pan if necessary. Be sure that the oil is very hot before adding more batter to the pan. Serve immediately. 6 to 8 servings

It’s not too late-2 spaces left: Autumn in Tuscany-Cook With Panini Girl In Lucca

11 thoughts on “Spicy Corn Fritters

  1. Grazie Janie! This reminds me of my nonna’s recipe only that she didn’t add the peppers! Still the smell of fritters still takes me back to summer and her lovely kitchen. Buon appetito! xx

  2. Fresh corn should be appearing at our farm stand in another week or two. Your fritters must be delicious. 🙂

  3. I love fresh corn…I will be trying this soon, thank you.

  4. I love corn, and every year I find new ways to use it. Now I can add your fritters to my new corn recipe list. These sound great, and I bet the scallions, jalapenos and Tabasco really amp up the flavor. These sound like a perfect accompaniment to BBQ’d/grilled foods. Thanks for the inspiration. I am SO gad I found your site.

  5. Pingback: National Corn Fritter Day | momeefriendsli

  6. Pingback: 197/365: National Corn Fritters Day | Eat My Words

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