Everyday Gourmet: Fritter frisson

By Kim Dannies

Who knew leftover corn could be sexy? Those uneaten cobs, sitting like abandoned corpses on your counter, can easily be transformed into crispy, hot, sweet corn fritters. This is fun, fast, eat-with-your-hands food that requires no practice, and will WOW your crowd in less than twenty minutes.

Don’t be shy about fritters—this recipe uses very little oil and it won’t make your kitchen smell like a rancid take-out joint. I’d go so far as to call it a healthy treat. Fritter batter is a lot like making pizza—there are a hundred ways to do it, it all tastes good and you really cannot blow it. I made my recipe ridiculously easy to remember, so that going forward fritters are never a chore. The Maple Chipotle Sauce is so alluring and addictive it could double as a dab behind the ears.

More good news: make the fritter batter 36 hours ahead and chill. This allows you to whip up small batches when desire strikes. It’s time to reignite the flame of passion for leftover local corn via golden, crunchy fritters—the produce section will be boring soon enough.


Crispy Corn Fritters

Combine 1 cup milk, 1 egg, and 1 T soft butter. Mix 1/2 cup flour, 1/2 cup corn meal, 1/4 teaspoon each of baking powder, curry, salt and red pepper flakes. Add 3 cups shucked corn (raw or cooked), 3 slices of cooked, chopped bacon, and 3 T freshly chopped chives.

Heat a large non-stick frying pan, add 1/4 cup vegetable oil. When the oil is hot, spoon 1 T of batter for each fritter into the pan, spacing half an inch apart. Cook over medium-high heat for 1-2 minutes, until golden brown underneath, then turn and cook the other side for 2 minutes. Transfer to a cookie sheet lined with paper towels. Sprinkle with sea salt; keep warm in a 200-degree oven. Repeat with remaining batter, adding more oil. Yield: 32 fritters.


Maple Chipotle Sauce

In a prep bowl, combine 1.5 cups of mayo with 2 T each maple syrup and supermarket-brand chipotle sauce. Adjust for seasoning with pinches of salt.


Kim Dannies is a graduate of La Varenne Cooking School in France.  She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to