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.
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
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime
13 comments:
Chef john,
How do u make the self rising Four?
Thanks,
Keyia
Wow, three of my favorite things - fritters, corn and crab! Must try these! Thanks, Chef John! I always enjoy your videos.
This looks delicious. Quick Q: Can this be done with regular flour/without baking powder instead of self-rising?
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
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
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!
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?
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!!
Ohhhhh....with CRAB - much more appetizing than served with CRAP - another amazing demonstration on how to cook really, really well!
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...
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!
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.
I watched this video when it came out but there was no fresh corn (edible that is) at the time. Today I was surfing youtube and found a video for old fashioned southern corn fritters. The recipe involved scraping the cob as well as using fresh shucked corn which seemed interesting to me. I'm sure this is original but she did use flour and milk rather than water and cornstarch which would make a more bready product. She also spend most of the 20 minute video preaching the bible so at some point I lost interest. But the one thing she did that intrigues me is adding the corn scraping. I am now thinking of trying your very light crispy recipe but adding that juice. Hope it doesn't mess up the texture and instead add more corn sweetness.
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