Corny Fritters

Did I ever mention to you that I love corn?

I really do. I stick it in meatloaf and in all manner of things. Nothing is better than fresh corn on the cob. Nothing is better than a corn souffle, or a corn pudding, or a kernel of corn on the ground. I will gobble it up if it’s corn.

I ran into this great recipe at Susartandfoodblog and utterly loved it. I made just one tiny little change which reflects my other love affair–sticking jalapeños into everything. Well not everything, I don’t slip them down my bra or put them in my computer ports.

I didn’t make the salsa she offered on the link above, because I made gazpacho and had these with it. It was glorious, I tell you, glorious. Okay, it was good eats. Enough said. Follow the recipe and enjoy.


  • Scrap the kernels from 2 ears of corn (alternatively roast the ears first on the grill and then scrap)
  • 1/2 c finely diced green onions (about 3)
  • 1-2 finely diced jalapeños, seeded as you wish
  • 1 c flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder or granules
  • 2 eggs
  • 1/2 c milk
  • 2 tbsp butter, melted
  • 4-6 tbsp oil


  1. Place the corn, green onions and jalapeño in a bowl.
  2. In a second bowl, put all the dry ingredients.
  3. In a third bowl, mix the eggs, milk and butter.
  4. Add the third to the second and mix lightly.
  5. Fold in the corn mixture.
  6. Heat up the oil in a fry pan.
  7. Drop by large tablespoons into the oil and mash down a bit. Cook until browned and flip. Cook until done.
  8. Remove to a cooling rack overlaying a cookie sheet layered with paper toweling. Place in a 200° oven to keep until all are finished, and then serve.

Serves: 4