fresh corn fritters

fresh corn fritters

Fresh corn fritters make good partners with crab cakes. When the corn arrives at market, you will experience the ultimate sweetness if you cook it immediately. Once the corn is picked, the natural sugars convert to starch in a matter of hours. You could find a way to use fresh corn with just about every meal. Roast the kernels and toss them into a salad, puree for a soup or eat on the cob with meat off the grill. Sweet corn and sweet Dungeness crab, can’t you taste it already?

fresh corn fritters

Print Recipe
Serves: 4 Cooking Time: 20 minutes


  • 2 large eggs
  • ¼ cup all-purpose flour
  • 2 tablespoons finely grated Parmesan
  • ½ teaspoon kosher salt
  • 2 cups fresh corn kernels
  • 1 scallion, thinly sliced
  • ½ red pepper or jalapeño, seeded, finely chopped (if using red pepper, add ¼ teaspoon red pepper flakes to increase flavor).
  • 2 tablespoons vegetable oil
  • Garnish: sour cream and lime wedges



Pulse eggs, flour, Parmesan, and kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.


Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt.


Serve with sour cream and lime wedges.

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