Corn Fritters with Cheddar and Chives

16 years ago

I was inspired to make these today after watching America's Test Kitchen this morning and finding beautiful fresh corn at the market. I had a lot of trouble with them popping in the oil on top of the stove, so I decided to heat some oil on a sheetpan, and try browning them in the oven instead. We liked the baked version better, since they were more evenly browned, I was out of the way of popping oil and I didn't have to flip them. You can see I had a little trouble getting them perfectly round, but I was tired of experimenting by then after getting stung by hot oil and didn't try very hard for beautiful fritters. Despite this, these turned out to be incredibly good and I think they would make a fantastic warm appetizer for a party. I actually got quite a few more than 12 fritters, using a tablespoon. I changed the amount of oil, since baking them takes less than frying, and used the convection feature on my oven so the tops would brown as well. They are topped with a tiny dollop of sour cream and chives; I will definitely be making these tasty morsels again!

Makes 12 fritters

1-1/2 pounds fresh corn (2 large or 3 to 4 medium ears)

Remove husks and silks

1 large egg, beaten lightly

3 tablespoons all-purpose flour

2 tablespoons cornmeal

2 tablespoons heavy cream

1 small shallot, minced

1/2 teaspoon table salt

pinch cayenne pepper

1/3 cup shredded cheddar cheese

2 tablespoons minced fresh chives

1 teaspoon Dijon mustard

1/4 cup corn or vegetable oil

Using a chef's knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels. Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, cayenne, cheese, chives and mustard to form a thick batter.

Heat 1/4 cup of oil on a half-sheet pan to 350 degrees. Remove from oven and drop tablespoons of corn batter onto hot pan; return to the oven. Bake until evenly browned on the bottom, and starting to turn golden brown on the top.

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Comments (13)

susan_in_nc
16 years ago
Those sound and look absolutely fantastic! And, not so much flour in them that the basic taste and texture would be totally changed by subing my non-gluten bake mix for the flour.
I'm off work this week and corn fritters will be on my menu this week.

Thanks for experimenting with the bake sheet over pan frying -- my family knows that I DON'T fry ANYTHING [cause I always burn myself :( ]

Susan
Carol Schmertzler Siegel
16 years ago
I watched that show this morning and whatever her name is was really enjoying those fritters! Yours look great! Copying and pasting the recipe. Good to know they are great baked!

They had that corn tool on the show like Pam was talking about in a different thread, only much bigger! Cool idea with the nail and the wood to hold up the cob to slice the corn!
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wizardnm
16 years ago
Thanks Claire for posting the recipe, sure sounds good to me. Saving it until local corn is ready.

Another easy way to cut corn off the cob... use an angelfood cake pan. Place one end of the ear on the middle of the center tube and slice away...the corn falls neatly into the pan. I do this when I have a lot of corn to freeze.

Nancy
claire_de_luna
Original Author
16 years ago
Oh good, I'm so glad this sounds like something you might want to try. Susan, you're welcome! I was having so much trouble with the hot oil, and frying them was making them much too greasy for me.

Carol, I liked the nail on a board trick too. I have a corn stripper like the one Chris demonstrated, and saw it recently (somewhere in my kitchen). I fear it went down to the basement while I was trying to free up a little space. Right before corn season too. What was I thinking?

Nancy, that a good tip. I've used a bundt pan in the past, and went looking for that too. Do you think I could find it? Nooooo. I finally had to cut it off the cob the old fashioned way, and make a mess while I did. Ah well.

We had reheated corn fritters for breakfast, and they really are good. Bake, not fry! The best part is you don't have to babysit them, and you can make the whole batch at once while you're doing something else. Can you imagine trying to fry the whole batch of these while hungry people wait?
Bumblebeez SC Zone 7
16 years ago
I made these tonight and they were really good. I made them in the oven and they tasted almost as if they were fried. I used less than a 1/4 cup of oil too. I didn't have chives or shallots so I just used green onions. And I used half and half for the cream. I won't be able to make these often- I could eat the whole pan!
claire_de_luna
Original Author
16 years ago
Oh, good bumblebeez! I'm so glad they turned out well for you. You know I haven't made them since, as I was afraid of the same thing. I should probably change the amount of oil to...2-3 tablespoons? What do you think you used?
centralcacyclist
16 years ago
I love corn fritters. I haven't had them or thought of them in years. Guess I'll have to make some soon!
User
16 years ago
I must confess I've never had a corn fritter! Dumb question are they meant as an appy or as a side, I'm guessing both.

Those look so good think I may just have to try them now that I know I don't have to fry them.
Bumblebeez SC Zone 7
16 years ago
I did use a dark brown jelly roll pan which helps food brown much, much better than a light colored pan. I poured in about 1/4 oil- I didn't measure- then poured the excess out after coating the surface. And I still could have used less oil.
lpinkmountain
16 years ago
I made fried fritters a couple of weeks ago and they came out too greasy for my taste, plus I also hate the oil spatters, etc. Besides that, I could't get them nicely browned and also done in the middle. I added cheese to the batter though, which was a mistake. I just may have to try the baked ones to see if I can redeem my fritter making skills! From the sounds of the reviews this is the way to go. Thanks for posting the tip Claire!
annie1992
16 years ago
Thanks, Claire, I've got corn and I've got an oven and I'm going to make some fritters!

I wonder if that oven method would work with zucchini fritters too. Hmm.....I feel an experiment coming on....

Annie (hustling off to copy and paste)
claire_de_luna
Original Author
16 years ago
I'm so flattered that the recipe and my oven technique resurfaced, and that you all are going to try them!

Bumblebeez, I made that same discovery about the dark pan when I made them the last time, but didn't update the recipe, so I'm glad you pointed it out. Brushing the oil onto the pan evenly would probably suffice.

Chase, appetizer, side dish or main dish depending on how many you decide to eat!

After you've had a chance to try them, if you have any more tips to share, please come back so we can all make notes.
fearlessem
16 years ago
Hi all --

Just made these tonight and have a tip to share for those of you watching your fat intake... I used a dark sheet pan and lined it with Reynolds Non-Stick Aluminum Foil (I LOVE the stuff -- even home-made marshmallows won't stick to it)... I didn't use any oil at all when baking these, and they turned out quite nicely -- I think the oil in the cheddar was plenty. We thought they were pretty good on their own, but they jumped to a whole other level when dipped in black bean soup...

Emily

Corn Fritters with Cheddar and Chives

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