This fried corn cakes recipe combines fresh sweet corn and green onions to make a salty, sweet, and filling side dish perfect for summer and all year long.
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author The Gracious Wife
2cans of corndrained OR 6 large ears of corn, kernels removed from cob
4-5green onionsfinely sliced
Pinchof garlic powder
Process half of the corn kernels in a a food processor or blender so that they're finely chopped, but not pureed.
Add the processed corn, the other half of the corn kernels, green onions, 2 egg yolks, oil, salt, pepper, and garlic powder to a large mixing bowl and whisk to combine. Be sure to save your egg whites!
Next add your flour and corn meal and gently stir, just until combined.
In a medium bowl, beat your egg whites until soft peaks form. Then gently fold into the corn cake mixture.
Heat a large skillet over medium-high heat with the butter.
When skillet is hot and butter is melted, you can add your corn cake batter. I add about 1/4 cup of batter and only cook 2 corn cakes at a time so that I still have room to flip.
Cook each corn fritter for about 2-3 minutes on one side, or until lightly browned.
Flip the fritter over and continue cooking on the other side for an additional 1-2 minutes, or until lightly browned.