How to: Seasonal Cooking – Corn Fritters


Yup. That would be two corn recipes from yours truly.

In a row.

Pretty sure avoiding repeats is food blogging 101.


The hell with it though, because seasonal corn deserves the spotlight.

Just look at that charisma.


These beauties are a cinch to throw together in under 20 minutes.  I used fresh corn right off the cob, but these are also a great way to use up leftover corn (as if that’s even a thing).

DSC_9571I’ve seasoned these simply with chives, salt and pepper because I want the corn to be best in show.

DSC_9575 DSC_9583

While these are best served immediately due to the crispy factor, they’re still almost as good reheated in a 400F oven for 5-7 minutes.


Serve them on their own or with with some kind of awesome creamy dip.





Corn Fritters

Serves 10-12
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes


  • 2 cups fresh corn - about 2-3 cobs (leftover corn works well and frozen can work too)
  • 1 Large egg (lightly beaten)
  • 1/2 cup water
  • 1/2 cup all purpose flour
  • 2 tablespoons fresh chopped chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil (divided)


1. Remove corn from the cob by standing the corn on one end inside a large bowl. Run a sharp knife along the length of the cob and remove one strip at a time.
2. In a separate bowl, mix egg and water. Add flour, salt and pepper and stir until just combined. Add corn and chives and stir until batter is incorporated.
3. Over medium heat in a non-stick pan (a cast iron works beautifully), add 2 tsp canola oil. Drop batter by ¼ cups in to the pan and flatten slightly into circles. Cook for 2-3 minutes per side until lightly browned. Add an additional 2 tsp canola oil between batches.
4. Serve immediately or reheat in a 400F oven for 5-7 minutes.

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