Corn Fritters, Fresh Corn - Master Cookbook Recipe # 159

Name: Corn Fritters, Fresh Corn - Master Cookbook Recipe # 159
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6
Cuisine: Southern
Ingredients: 2 large Eggs (separated); 1 cup Fresh sweet corn (cut off the cob or fresh cream corn); Note: Do not use canned cream corn.; 1/2 cup Self-rising flour; 1 tsp Baking powder; 1/2 tsp Black pepper; 1 dash Salt; Butter (for frying)

These traditional corn fritters are light, fluffy, and highlight the natural sweetness of fresh corn. Using beaten egg whites gives them a classic "corn cake" texture that is hard to beat!

This is recipe #159 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min

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Ingredients

2 large Eggs (separated)
1 cup Fresh sweet corn (cut off the cob or fresh cream corn)
Note: Do not use canned cream corn.
1/2 cup Self-rising flour
1 tsp Baking powder
1/2 tsp Black pepper
1 dash Salt
Butter (for frying)

Instructions

Prep Eggs: Separate the egg whites from the yolks. In a separate bowl, beat the two egg whites until stiff peaks form.
Mix Batter: In a medium bowl, combine the egg yolks, fresh corn, self-rising flour, baking powder, salt, and pepper. Mix until well combined.
Fold: Gently fold the stiff egg whites into the corn mixture until just incorporated. This keeps the batter airy.
Fry: Preheat a skillet over medium heat with plenty of butter. Drop spoonfuls of the batter into the hot skillet.
Flip & Finish: Once the fritters rise and the bottoms are golden brown, flip them over. Cook the other side until browned and the center is set. Remove and serve immediately!

Notes

Pro Tips:

Beating Egg Whites: Tammy recommends using a tall, skinny bowl (like a 4-cup glass measuring cup) or tilting your bowl to help the whites beat up faster.
The "Quick" Option: If you're in a hurry, you can skip beating the egg whites separately. Simply use the whole eggs when mixing the batter for a slightly denser, but still delicious, fritter.
Fresh is Best: Using corn straight off the cob provides the best flavor and texture for this recipe.