Yield: 8 to 10
You might think fresh corn fritters couldn’t possibly be beaten, but in this instance the freezing before cooking actually makes them even better. Freezing binds the fritters together, which allows for significantly less breading and filler, keeping that summer corn flavor at the forefront. Throw the frozen fritters into oil and you get a browned, crispy exterior matched by a delectably creamy interior.
In a blender, combine 1 cup of the corn, the eggs, and the garlic. Cover and blend until combined. Transfer the corn mixture to a medium bowl, and add the remaining corn, the cornmeal, baking powder, and salt. Stir to combine. Scoop spoonfuls of the corn mixture onto a parchment- lined sheet pan. Using the back of a spoon, flatten the mounds into fritters (you don’t want a sphere, but more of a thick pancake), making sure none are touching each other. Freeze at least 1 hour to firm up. Once firm, transfer to a resealable plastic bag, making sure to remove as much air as possible.
Heat a large skillet over medium heat, and add the oil. You want enough oil so that it goes about halfway up the fritter. Heat the oil until 330°F to 360°F. (If you don’t have a thermometer, you can test with a wooden spoon or chopstick—if bubbles form around the spoon or chopstick in the oil, then the oil is hot enough.) Be sure not to let the oil boil—if the oil is too hot, the exterior will cook too fast and the interior will still be cold. Cook the frozen fritters for 2 to 3 minutes on each side. Remove from the oil and drain on a plate lined with paper towels. Serve hot.
They were really good and so convenient to have in the freezer. Going to make a lot before the good stuff is gone for the season. I thought they were quite flavorful with the super fresh corn available now here in VT, but agree about amping up with other ingredients. Freezing does tend to mute the flavors a bit.
Lacks in flavor. Otherwise easy to make. Love the make & freeze option. Green onion & a little heat I believe would add some dimension.
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