Corn Fritters
Ingredients
- 1/2 cup medium-grind yellow cornmeal (2 1/2 ounces; 73 g)
- 1/3 cup all-purpose flour (1 1/2 ounces; 43 g)
- 1/3 cup cornstarch (1 1/2 ounces; 43 g)
- 1 teaspoon baking powder
- 3 cups fresh yellow corn kernels (about 18 ounces; 510 g; from about 4 ears of corn), divided (see notes)
- 1/4 medium yellow onion (2 ounces; 57 g), roughly chopped
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
- Neutral oil, such as vegetable oil, for frying
- Maple syrup, cane syrup, or honey, for serving, optional
Instructions
- 1
In a large bowl, whisk together cornmeal, flour, cornstarch, and baking powder until well combined; set aside.
- 2
In the bowl of a food processor, place 1 1/2 cups (9 ounces) corn, onion, egg, and salt. Process until a coarse puree forms, about 30 seconds, stopping to scrape down sides of bowl as needed.
- 3
Transfer pureed corn mixture to the large bowl with cornstarch mixture along with remaining 1 1/2 cups (9 ounces) corn kernels, and fold until just combined.
- 4
Set a wire rack in a rimmed baking sheet and line with paper towels; set aside. Fill a large Dutch oven with 1 1/2 inches of oil and heat over medium-high until oil registers 350°F (175°C) with an instant-read thermometer. Working in batches of about 8 at a time, drop 1 1/2 tablespoon portions of corn batter gently into oil. Fry, stirring and flipping fritters often, until golden brown all over, 3 to 4 minutes. Using a slotted spoon or spider skimmer, transfer fritters to prepared baking sheet, and sprinkle with salt to taste. Serve immediately with maple syrup, cane syrup, or honey, if using.
