With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
4
Ready In:
25 Minutes
Prep Time:
10 Minutes
Good For:
Snacks, Entree Accompaniment, Appetizer
Michigan Sweet Corn Fritters
Ingredients
4 Ears Sweet Corn, (or enough to yield 3 cups of kernels)
2 Eggs, Beaten
2 tablespoons Milk
½ cup Red Onion, Diced ¼”
1⁄2 Red Bell Pepper, Diced ¼”
1 tablespoon Dry Parsley Flakes
1/2 tsp Salt, Kosher
1⁄4 tsp Black Pepper, Freshly Ground
1/2 Cup Flour, All Purpose
1 tsp Baking Powder
As Needed Canola or Vegetable Frying Oil4
Step 1
Place the ears of shucked corn stem-side down in a mixing bowl. Use a sharp paring knife to slice off the kernels, but don’t slice too deeply. Use the back of the knife to press out the corn milk.
Step 2
Mix the kernels and the corn milk with the eggs, milk, red onions, red pepper and then season with salt and pepper.
Step 3
Stir in the flour. The batter should be the thickness of a thick pancake batter. Add more flour if needed.
Step 4
Heat the oil in a skillet or sauce pot to 350 F. The oil should be ½” deep if in a skillet (in which they will shape into a more flattened puck), or 2” deep if you intend for them to be shaped more round-like as shown here.
Step 5
With a scoop or spoon, drop generous 1 TBSP portions of the batter into the skillet or pan.
Step 6
Fry until golden brown, and cooked through. Turn over often to ensure even cooking. The total frying time will be about 5 minutes.
Step 7
Remove the fritters from the oil, tap on an absorbent paper towel, lightly salt and serve while warm.
Step 1
Place the ears of shucked corn stem-side down in a mixing bowl. Use a sharp paring knife to slice off the kernels, but don’t slice too deeply. Use the back of the knife to press out the corn milk.
Step 2
Mix the kernels and the corn milk with the eggs, milk, red onions, red pepper and then season with salt and pepper.
Step 3
Stir in the flour. The batter should be the thickness of a thick pancake batter. Add more flour if needed.
Step 4
Heat the oil in a skillet or sauce pot to 350 F. The oil should be ½” deep if in a skillet (in which they will shape into a more flattened puck), or 2” deep if you intend for them to be shaped more round-like as shown here.
Step 5
With a scoop or spoon, drop generous 1 TBSP portions of the batter into the skillet or pan.
Step 6
Fry until golden brown, and cooked through. Turn over often to ensure even cooking. The total frying time will be about 5 minutes.
Step 7
Remove the fritters from the oil, tap on an absorbent paper towel, lightly salt and serve while warm.
A Little Story About This Dish…
While sweet corn from “anywhere” is delicious, you can’t beat Michigan’s Sweet Corn when it is in season, which is from late July until mid-September.
There are so many great recipes for sweet corn. From eating right off the cob, to enjoying it in salads, casseroles, salsas, soups, in corn bread or, in any number of other delicious recipes, Michigan Sweet Corn is a every bit the delicacy as are our seasonally beloved morels & ramps.
Feel free to exchange green onions for the red onions in this recipe. You can also add additional herbs and spices to suit your tastes.
Key Ingredients:
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