Earlier this year I was up in Boston for a trade show and had some amazing corn fritters at Legal Test Kitchen. I’ve been meaning to come up with my own take on them, but somehow summer slid by like a penguin on melting ice. In a last ditch attempt to wring a few more morsels of summer out of the farmers market, I picked up some of the season’s last sweet corn and set out to come up with my own fritters.
My goal was to create a spicy corn fritter that’s light and crispy on the outside, and chock full of sweet corn on the inside. To contrast the sweetness of the corn, I added some cilantro, chilies and garam masala which also gave it an Indian flair. It’s quick and simple to throw together, and if you happen to have one of these, stripping the corn off the cob becomes a tidy task that ends with all the corn in a little container rather than all over your kitchen floor.
The nice thing about these corn fritters is that they can be served straight from the pan with a sprinkle of sea salt and a drizzle of lime juice, but they’re also good reheated along with some chana masala. I’ve even made little sandwiches out of them with a bit of mango chutney and cheese in between two hot fritters.
Spicy Corn Fritters
2 ears of corn, kernels removed with a sharp knife
3 scallions sliced thin
2 Tbs minced cilantro
a couple minced red chilies
1 large egg
1 tsp baking powder
1 tsp kosher salt (less if you use regular salt)
1 Tbs toasted garam masala
black pepper
1/2 C flour
1/4 C cornstarch
1/3 C water + more as needed
Add the corn, scallions, cilantro, chilies, and egg into a bowl. Put the baking powder, salt, garam masala, pepper, and flour cornstarch in seperate bowl and whisk together. Add to the the vegetable mixture then stir in 1/3 C water until just combined (do not overmix).
Heat a skillet over medium high heat until very hot. Add 1/8″ of oil to the pan and drop spoonfuls of batter into the hot oil, using the bottom of the spoon to smooth the tops. Fry until golden brown on one side, then flip and fry the other side.
Serve by themselves or with a side of mango or tamarind chutney.
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{ 29 comments }
Beautiful Marc! Love the Indian inspired flavours in these corn fritters.
I can definitely see mango chutney in between these! I wonder if they would be even crispier if you used rice flour?
Yummy!!!
Corn fritter sandwich? Yes please!
I love making corn fritters but I always try to skimp out on the batter so it’s healthier and more corn-y (!?) but then they inevitably fall apart. Looks like you got it just right!
I am definitely going to try this recipe! They look delicious!
I love corn fritters! I love the flavors you have combined in yours. Some of the best I’ve ever eaten were in Thailand. Definitely one of those foods that I could sit and eat and not care if I gained 20 lbs.
These little corn fritters are just chock full of some of my favorite flavors! It will also be a wonderful way to use up freshly ground garam masala, as I don’t like it to sit on the shelf too long after making a batch. wonderful!
Mmm! Love the idea of stuffing them with mango chutney and cheese. Wow, what a good lunch that would make, heated up in the office microwave…
This looks so snackalicious!
Corn fritters are great for catering and they are so many variations. Yours look great.
oh my! those fritters look so yummy! do you think i can make this without the eggs? will it hold together?
I’ve never tried it, but it should, you’ll need to add more water though.
ooooh, these look and sound amazing! I can’t wait to make them!
Yet another ‘must make’ on my list from your blog!!
Marc you always come up with soooo many yummy things – I’m loving these fritters!
Gorgeous fritters! I love the addition of garam masala and I can just imagine the sweet bright flavors of corn when you bite into these scrumptious fritters!
Wow. You are so creative. This reminds me of german potato cakes, but with corn. SO YUMMY!
I actually have 2 ears of corn in my fridge and am definitely going to try this!
Those corn fritters look mad good… but I’m eyeing up that stew with the okra next door. Good stuff, no?
When I was in Boston I walked right past Legal Test Kitchen to a place called “No Name”, supposedly known for authentic fresh fish. What a mistake!
Your take on their corn fritters looks wonderful…and now I’m doubly sorry I walked past that door.
Here I was thinking corn fritters are corn fritters are corn fritters and you come along and make a fun twist on them. I like the sound of garam masala in the batter, they look good and crisp too, not stodgy at all. nice one!
I love the flavor profiles in this … my family would get addicted to these pretty quick!
love this… if these were on an appetizer tray i’d be following the waiter around all night.
The spicier the better please. More more more.
Mmm, I love the idea of the corn fritter sandwiches, and I never knew about the corn strippers. I just make a mess cutting corn off the cob.
So, I guess it’s too late for these? is there any corn left? I even have a corn stripper!
oh amazing these truly look sensational and garam masala adds true sice to it!
I am a big corn fritter fan but I have never made them, really spicy. You have the best recipes. Thanks.
Does anyone know how much this recipie yields?
I made these last night, and wow they were great! The first batch in hot plentiful oil was the best, for the second i let the oil get too cold and they were slightly less nice. Don’t worry is the batter tastes overseasoned, it will work out great in the pan. Thanks for the recipe, it was great!
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