Corn Fritters With Maple Syrup
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
37
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Using a chef's knife, cut the kernels from the corn into a medium bowl
2
You should have about 3 cups
3
Using dull side of knife, scrape the milk and pulp from the cobs into the bowl
4
Add the egg yolk, flour, sugar, salt, and pepper
5
Stir to combine
6
In a clean bowl, whisk egg whites until stiff but not dry
7
Fold into corn mixture
8
Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat
9
Drop spoonfuls of batter into the oil, spaced a few inches apart
10
Cook until golden on the bottom, about 1 to 2 minutes
11
Using a spatula, turn fritter over and cook until golden on the other side
12
Repeat process with leftover batter, using the remaining oil for pan
13
Serve immediately