Corn fritters from Smitten Kitchen by Deb Perelman

  • scallions
  • corn on the cob
  • Show all ingredients...

  • EYB Comments

    Can substitute frying oil of your choice for olive oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frying oil of your choice for olive oil.

  • anniecc on August 28, 2022

    The fritter consistency was just right. I used fresh corn from my garden and 3 ears made plenty of kernels. I added lime zest, cumin and smoked paprika to the batter and used coriander as the herb, served them with sour cream and tomato salsa. Fantastic!

  • Lepa on July 15, 2021

    I usually steer clear of fritters because they often fall apart but these were a success. I made them on an electric griddle (at 400 degrees) so I was able to make the entire recipe in two batches. We enjoyed them with a variety of toppings but my favorite was mayonnaise with a bit of siracha.

  • Rutabaga on August 09, 2018

    I found these to be quite tasty, although the kids were surprisingly ambivalent. A good dip, maybe an herby yogurt one, would be a welcome accompaniment. Three ears of corn easily produced three cups of kernels, so I did not need the six ears listed in the recipe. They are quite easy and quick to cook, and held together perfectly.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.