Let’s Get Corny in Honor of National Corn Fritters Day

July 15, 2015 | By | Comments (0)
Photo: William Dickey; Styling: Rose Nguyen

Photo: William Dickey; Styling: Rose Nguyen

You know you’re in the South when a piping hot basket of corn fritters shows up in front of you. Paired with the likes of fresh battered catfish, coleslaw and some good ol’ hushpuppies, these deep-fried corn nuggets are comfort food to our Southern souls.

In honor of National Corn Fritters Day – yes, that’s a thing – we’d like to share with you our savory take on the fritter, complete with fresh corn, chives, and mozzarella cheese.

Fresh Corn Cakes


2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-oz.) package fresh mozzarella cheese, grated
2 tablespoons chopped fresh chives
1 teaspoon salt

1 teaspoon freshly ground pepper


1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Serve with anything – they’re that good.


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