Prep time: 10 minutes
Total time: 25 minutes
What makes this recipe delicious?
These corn fritters are deliciously sweet and savory like cornbread. The slight crunch adds the perfect textural contrast between the soft middle. Serve with a cool sour cream sauce or aioli to make for a perfect starter.
What makes this recipe zero waste?
Though corn cobs are not edible, you can always save them and add to your vegetable stock along with your cauliflower trimmings!
Food storage tip: Keep corn in the fridge for up to a week and a half or can be frozen for up to 12 months.
3 cups of corn kernels
½ cup of flour (all-purpose, or gluten-free)
½ cup of cornmeal
1 tablespoon of sweetener of choice
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon of cayenne pepper
2 large eggs
⅔ cup of milk of choice
½ cup of scallions
1 cup of cheddar or cheese of choice (optional!)
Salt and pepper to taste (about half a teaspoon each)
¼ cup of oil
- Cut the corn kernels off the cob and mix all the ingredients into a mixing bowl.
- Preheat a frying pan with oil, add a heaping tablespoon of the mixture into the pan, and cook for about 2 minutes per side (Make sure the pan isn’t too crowded. I would suggest doing 3–4 fritters at a time, depending on how large/small your frying pan is).
- Set cooked fritters on a plate with a paper towel and sprinkle on salt.
Serve with a sauce or just as is!
Tip: Save the corn cob for veg stock. Corn cobs add an amazing natural sweetness.
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Check out Rethink2gether’s blog!