Corn Fritters

CORN FRITTERS  from Plate Magazine  
Whole milk 1 C
Eggs 3 each
Flour 1 1/2 C
Baking powder 1 1/2 tsp
Parsley, chopped 1 TBS
Chives, chopped 1 TBS
Salt 1 tsp
Freshly ground black pepper 1/2 tsp
Corn kernels, fresh or frozen (see note) 3 1/2 C
Salmon roe as needed
Crème fraîche as needed


1. Beat eggs and milk together and then slowly beat in flour and baking powder until batter is smooth. Stir in parsley, chives, salt and pepper and corn.

2. Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon onto a lightly oiled hot sauté pan, leaving a space between each fritter. Brown lightly about 2 minutes per side and cool.

3. Serve with salmon roe and crème fraîche.

If using fresh corn, add into recipe raw. If using frozen corn, parboil for a few minutes first.


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