Corn Fritters¶

America’s Test Kitchen
Makes 12 2-inch fritters

• 4 ears fresh corn, husks and silk removed
• 1 large egg, lightly beaten
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 tablespoons heavy cream
• 1 shallot, minced
• ½ teaspoon salt
• pinch cayenne
• ¼ cup vegetable oil, or more as needed

Slice the kernels off of 2 ears of corn with a knife, catching them in a large bowl. Use the large holes of a box grater to strip the other 2 ears of corn into the bowl and use the back of a butter knife to scrape any remaining milk from the cobs into the bowl.

Stir the egg, flour, cornmeal, cream, shallot, salt and cayenne into the corn to make a thick batter.

Heat the oil in a skillet until shimmering. Drop 6 heaping tablespoons of batter into the skillet (about half of the bowl) and fry until fritters are golden brown, about 1 minute per side. Transfer fritters onto a paper towel lined plate and cook the other half of the batter. Serve with mint-lime butter, mayo or hot sauce.