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Fresh Corn Fritters

Featured in the Honolulu Star-Advertiser on January 30, 2013.

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Ingredients:

Fresh Corn Fritters

  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 2 tablespoons all-purpose flour
  • 2 eggs, separated
  • 1/4 cup finely chopped green onions
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 1/4 teaspoons paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon unsalted butter

Directions:

  1. In a large bowl, stir together the corn, flour, egg yolks, onions, salt, paprika, pepper and cayenne.
  2. Using an electric mixer, beat the egg whites until stiff peaks form.
  3. Stir one-quarter of the beaten egg whites into the corn mixture.
  4. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in three additions.
  5. In a large skillet, heat the oil and butter over medium heat until the butter has melted.
  6. Carefully drop some of the corn mixture by tablespoons in to the hot oil; do not overcrowd.
  7. Cook each fritter until browned, about 2 to 3 minutes.
  8. Turn each fritter over and brown the other side, about 1 to 2 minutes.
  9. Remove the fritters to a platter lined with paper towels.
  10. Sprinkle lightly with salt, if desired.
  11. Repeat until all of the corn mixture has been used.
  12. Serve hot with salsa and sour cream, if desired.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
170 calories, 13 g fat, 3 g saturated fat, 65 mg cholesterol, 200 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g sugar, 3 g protein

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