fresh corn fritters

Plated with crab cakes are twofresh corn fritters and some limes wedges.

Come high summer, when fresh corn on the cob arrives in the markets, I could pair it with just about every meal! The roasted kernels beautifully elevate a salad, mix well into a soup, or stand alone in a vegetable side dish or succotash. And I should mention that these corn fritters make a spectacular breakfast alongside bacon, with a generous soaking of maple syrup.

fresh corn fritters

Serves: 4
Cooking Time: 20 minutes


  • 2 eggs
  • ¼ cup all-purpose flour
  • 2 tablespoons grated Parmesan
  • 1 large jalapeño pepper
  • 2 cups fresh corn kernels
  • 1 green onion, thinly sliced
  • ½ teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • Sour cream, for garnish
  • Lime wedges, for garnish
  • Garnish: sour cream and lime wedges



In a food processor, pulse the eggs, flour, and cheese to combine. Seed and chop the jalapeño pepper, then add it to the processor, along with the corn, green onion, and salt. Pulse about three times more.


Heat the oil in a large nonstick skillet over medium heat. Working in batches, set heaping tablespoonfuls of batter in the pan, spreading them until evenly thick, and cook until golden brown, about 4 minutes per side. Season the fritters with additional salt if desired. Serve with sour cream and lime wedges.

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