About us
 
 
Our Collection
Hors d'Oeuvres
Soups & Salads
Entrees
Desserts
Pastries
Marinades
 

 
Corn Fritters
 
  Ingredients:  
     
 
Amount
  Item
 
4
  medium ears fresh corn, husk and silks removed
 
1
  egg, beaten
 
3 tbsp
  all-purpose flour
 
3 tbsp
  cornmeal
 
2 tbsp
  heavy cream
 
1/4 cup
  onion, minced
 
1/2 tsp
  kosher salt
 
1/2 tsp
  white pepper
 
1/4 tsp
  cayenne pepper
 
1/2 cup
  corn oil, for frying
   
  Directions:
   
  Using a chef's knive, cut the kernels from two (2) ears of corn and place in bowl. grate kernels from the remaining two (2) earson the large hole of the grater.Using the back of the knive, scrape any pulp remaining on the cobs into the bowl. Stir in the remaining ingridients till a smmoth consistence. Heat oil in a non-stick skillet to medium-high. Drop one (1) tbsp of batter for each fritter. ry till golden brown, about one (1) minute per side.
   
  Chef Notes:
   
  Serve these corn fritters with almost anything from the grill. The batter can be covered and refrigerated up to four (4) hours.
I like to mix yellow and white corn.
Fritters make the perfect side for breakfast, lunch or dinner.
 
 
 
Face bookLinkedinTwitter
 
Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242