Heat over medium heat until it registers 350º on a deep-frying thermometer. Pour oil into a large heavy skillet to a depth of 1/4-inch.Add the flour mixture to the corn mixture and stir just until evenly moistened. In another bowl, combine the flour, sugar, chili powder, salt and pepper.Remove the small bowl, then add the bell pepper, eggs, water and cheese. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Turn a small bowl upside down inside a larger bowl.Remove from the heat and allow to cool slightly. Add the corn to the boiling water and boil for 3 minutes. I like to use vegetable oil, but canola works, too. Oil: You’ll want an oil with a high smoke point for frying.
Salt & Pepper: It’s always important to season well!īutter: I use unsalted butter, but since it’s such a small amount, you could easily use salted butter, as well.
#GIADA CHESSY CORN FRITTERS FREE#
Feel free to add in a pinch or two of cayenne pepper if you want it spicier. Sugar: This will just help to bring out the sweetness of the corn.Ĭhili Powder: The chili powder adds some great flavor. But feel free to experiment with other cheeses.įlour: I have only use all-purpose flour. I like to use red or orange because they are a little bit sweeter, but green will work, as well.Įggs: The eggs will bind everything together.Ĭheese: I will usually use a medium or sharp cheddar cheese. See the frequently asked questions below for more information about the corn.īell Pepper: You can use any color of bell pepper. IngredientsĬorn: I think these are best with fresh corn. It’s a recipe that I have to make at least once every time corn is in season, and it’s the reason I mourn when corn season is over. Before I know it, I’ve even 3 and I’m going back for a 4th. Set a batch of these in front of me, and I can’t say no. These Corn Fritters are one of the corn recipes that I can say I have no self control around. Give me all the corn and tomatoes, and I’m a happy girl. And judging by the amounts of corn that I start buying, you can pretty much say that I love corn season. It is the time of year when you start seeing fresh corn at the store and the roadside stands. Looking for more side dishes with fresh vegetables? Try these Glazed Carrots, this Broccoli Salad, this Fresh Green Bean Salad with Asian Dressing, or this Tomato Tart with Bacon and Gruyere. Transfer the cooked sweet corn fritters to a cake rack lined with absorbent paper.The perfect use for fresh corn, these Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious. Use tongs to carefully remove the rings from around the half-cooked fritter - the rings will just slip off.Ĭarefully flip the fritters over when the bottoms have browned and cook the other side until golden in color. Use the spoon to carefully nudge the batter to the edge of each ring, level out the top.Īllow the fritters to cook for a minute or two, this will allow the batter to cook a little and hold its shape. Place 2-3 egg rings into the frypan, heat them in the oil, drop tablespoons of the batter into the center of each egg ring, filling them to the top. The ones that we used are 7.5 cm (2.9 inches) in diameter and 1 cm (0.39 inches) high. If you would like a more consistent round look (like the ones you see on this page), use metal egg rings. Use egg rings - Dropping spoonfuls of batter into the pan will give the fritters an irregular shape.
When the sweet corn fritters are fully cooked transfer them to a cake rack lined with absorbent paper towels.įlour substitution - 190 grams (6.7 ounces) of self-rising flour can be used in place of the plain flour and baking powder.
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