It’s corn season! Yipee! Because we only have it a few months out of the year, it is always exciting when Herrick Farms adds the “CORN” sign to their farm stand. We always buy more than we will eat for dinner just so we have lots of leftovers.
Fried in butter for breakfast or made into corn fritters, leftover corn is sometimes even better than fresh boiled. If you don’t want to cook up the leftover corn cut from the cob right away, it freezes great and will last up to six months in the freezer. Corn varieties and cooking methods can cause the texture of corn to turn out differently in fritters from batch to batch. Feel free to add more or less flour as well as more or less butter when cooking to suit your tastes.
This recipe is from the cook we had while living in Indonesia. Corn was plentiful and available year round but it was pretty tough right off the cob. Nar made us corn fritters nearly once a week and we always enjoyed them with Indonesian sweet chili sauce (ABC’s Sambal Manis Pedas). Pictured here are corn fritters I made with both red and yellow corn; thanks to my cousin who grew a beautiful crop of red corn in his abundant garden.
- 2 cups cooked corn, sliced off of the cob
- 2 eggs, beaten
- 2 tablespoons white or whole wheat flour
- 1 tablespoon chopped chive or green onion (optional)
- 1/2 teaspoon granulated garlic or 1 clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
In a medium bowl, mix corn, eggs, flour, chive or green onion, garlic, salt and pepper until thoroughly combined. In a large skillet, heat butter and olive oil on medium-high heat. Drop fritters by the tablespoon, pressing flat. Fry until golden brown, 1-2 minutes, per side. Serve with a favorite dipping sauce.