Friday, May 19, 2017

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don’t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you’ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!


Makes about 6 Crispy Corn Fritters:
2 ears white corn (about 1 1/2 cups of kernels)
1 large egg white
1/4 cup ice water
1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)
1/4 cup cornstarch
1/2 teaspoon kosher salt
* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.
- Shallow fry at 350°F for about two minutes per side
-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime 

12 comments:

keyia colbert said...

Chef john,
How do u make the self rising Four?
Thanks,
Keyia

Marty C said...

Wow, three of my favorite things - fritters, corn and crab! Must try these! Thanks, Chef John! I always enjoy your videos.

zackness5 said...

This looks delicious. Quick Q: Can this be done with regular flour/without baking powder instead of self-rising?

Sabrina Chen said...

Hello Chef John, It just so happens that I have corn in my fridge right now and am excited to try this out. However, being the broke college student I am I was hoping to do without the cornstarch to this batter. I was wondering what I could do to offset the possible difference in texture from just using self rising flour? In any case. Thank you for this recipe

Diana said...

Love all your recipes. Even tried alot of them. But....could you do one on Ocean Perch? I found some really nice filets and have no clue how to cook it.
Diana



Stacy M said...

Tonight's suppper: These fritters, complete with the crab meat on top, and a simple garden salad on the side. It was a big hit!

arwiv said...

After visiting this site for about a decade now, and after having made well over 100 recipes from this site, is it wrong for me to say that I now come here primarily just to hear chef John's friendly and familiar voice?

Unknown said...

Chef John these were absolutely amazing. Shallow frying rarely comes out well for me, but these were perfection. I used canned cirn just to try the recipe and seved with spicy brown mustard and they were just amazing!! Will use this recipe only from now on!!

Michele Cryan said...

Ohhhhh....with CRAB - much more appetizing than served with CRAP - another amazing demonstration on how to cook really, really well!

Anoop said...

Totally off topic, but have you seen the "Binging with Babish" videos on Youtube? You should totally do a collaboration project with him. According to his reddit AMA, you're one of his heroes...

Anoop said...

Totally off topic, but have you seen the "Binging with Babish" videos?
They're very similar to your style, and the guy does a ton of collaboration videos. You should totally do a collaboration with him!

transcendentape said...

keyia colbert- Self-rising flour is just flour with some baking powder and salt mixed in. 1 cup flour, 1.5 teaspoons baking powder, and 0.5 teaspoons salt.

For this recipe, Chef John gave the substitution as 1/4 cup flour, 1/4 tsp baking powder, and 1/8 teaspoon salt.