corn fritter

Nagi Maehashi’s corn fritters pair fresh kernels cut from the cob with Parmesan, green onion and coriander. This account selects her starter version with sour cream and ketchup alongside.

Plain flour, cornstarch and baking soda are combined before egg and milk form a thick, slightly lumpy batter. The corn, cheese, onion and coriander are stirred in until the kernels are coated.

Vegetable oil covers the skillet’s base, while a separate oil spray coats the underside of the spatula. Scoops of batter are flattened in the pan and turned to crisp both sides.

Cooked fritters rest on a rack in a low oven while the remaining batches cook, with more frying oil added if needed. The author describes sweet pops of corn beneath a crisp exterior and relatively little batter.

The selected serving pair uses supplied sour cream and ketchup, whose complete product formulas remain unreported. Avocado sauce, eggs, bacon and other breakfast or salad pairings are separate serving choices.