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Genius Dog 300 x 250 - Animated

FRESH SWEET CORN FRITTERS

Custom Keto Diet

These simple Fresh Sweet Corn Fritters are soft and delicate and are a great way to use fresh sweet corn once you’ve been wearing the thriller of eating fresh corn and looking for something new. To highlight their sweetness, serve these fried ones flat or with a hot salsa Fresca, coriander sauce, or other sauce. The corn season is in full swing, and you can not help but stop at all stands you can see if you are anything like me and get something more on your way in the supermarket. Of course, you always have an overage of corn for, which you are not sure what to do. In times like that, you can try this recipe for Fresh Sweet Corn Fritters, and enjoy it with your friends and family.
Prep: 20min | Cook: 30 mins | Total: 50 mins | Serving: 6 | Yield: 6 servings

 

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • (3) ears of fresh corn, make sure to cut kernels from the cob
  • (2) large eggs, separated
  • ½ cup heavy whipping cream
  • To taste: (1) pinch of salt and freshly ground pepper
  • (1-quart) vegetable oil for frying, or as needed
  • 2 tbsp cane syrup, or as desired

 

Directions:

Field Dogs 300 x 600
  1. Add and whisk flour and baking powder into a bowl and mix in corn kernels. Add and whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Add and beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Fold egg whites into the batter gently, leaving as much volume as possible.
  2. Add and pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat it at 375 degrees F (190 degrees C).
  3. Add fritters, 2 to 3 tbsp at a time into the hot oil. Make sure to cook for 2 to 3 minutes, each side until it turns golden brown. On paper towels, drain fritters and serve with cane syrup drizzled.

Nutrition Facts:

Per Serving: 354.8 calories; 89.2 mg cholesterol; 119.6 mg sodium; 6.1 g protein; 30 g carbohydrates.

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