I’ve always enjoyed the Louis Armstrong and Ella Fitzgerald take on the Gershwin tune “Let’s Call the Whole Thing Off,” particularly the riff on “you say potato and I say poTATo.” (Let’s Call The Whole Thing Off)
I was reminded of that thin bit of difference this morning when I sat down to write about this corn fritter recipe. Is it a fritter or is it a corn pancake? I say fritter.
I have a thing for fresh corn and the season is pretty much over here. So, in a bid to grasp the last delicious taste of the season’s harvest, I decided to try this recipe adapted from The New York Times.
This is not my first rodeo with corn pancakes (er…fritters), by the way. You can find a previous Blue Cayenne recipe for Thai-Style Corn Fritters here. In fact, you can find quite an array of corn recipes on Blue Cayenne here.
Here’s the recipe for Sweet and Savory Corn Fritters. Serve as breakfast or as a light and delicious dinner.
Sweet and Savory Corn Fritters
Ingredients
- 2 large eggs
- 2/3 C. whole milk
- 1 t. fine sea salt
- 1/2 t. garlic powder
- 1/2 t. freshly-ground black pepper
- 1/2 t. ground cayenne pepper
- 1 fresh jalapeño pepper (thinly sliced)
- 1 C. all-purpose flour
- 2 t. baking powder
- 3 C. corn kernels (fresh or frozen and thawed)
- 1/4 C. chopped scallion greens
- 1 C. sharp Cheddar (shredded)
- Vegetable oil for frying
- Maple syrup
- Extra slices of jalapeño peppers and pomegranate arils for garnish (optional)
Directions
- Step 1 Use a large bowl. This recipe makes quite a bit of batter. Whisk eggs, milk, salt, garlic powder, cayenne pepper and black pepper together. Stir in sliced jalapeño peppers.
- Step 2 In a separate bowl, whisk the flour and baking powder together.
- Step 3 Add the flour mixture to the wet mixture, whisking to combine. Add the corn, scallion greens and Cheddar to the batter and mix to combine.
- Step 4 Coat the bottom of a frying pan with oil and heat until the oil is shimmering hot. Spoon batter (about a heaping tablespoon) into the hot oil and fry each side of the fritter until it is golden brown. This will take about 2 minutes for each side of the fritter.(You will need to add more oil to the frying pan as you fry batches of the fritters.)
- Step 5 Transfer fritters to a paper towel-lined baking sheet.
- Step 6 Serve warm with a quality maple syrup. Garnish with additional slices of jalapeño pepper and arils of pomegranate.
