Smoked Corn Fritters
Recipe Type: Appetizer, Side
Serves: 16 fritters
Smoked corn is really delicious when stirred into a lightly spicedbatter and made into fritters. This is an ideal recipe to make for aweekend brunch or lunch.
  • 1 ¼ cups self-rising flour
  • ½ teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 extra-large egg, beaten
  • 2 ½ cups smoked corn kernels—about 2 to 3 cobs (recipe below)
  • 3 scallions, thinly sliced
  • 2 tablespoons sunflower oil
Smoked Corn on the Cob
  • 6 whole corn cobs, husks on or off
  • 1 ½ teaspoons maple or mesquite wood chips
Smoked Corn on the Cob
  1. Preheat your smoker with the wood chips inside. When the smoker is at about 200°F, add the corn and smoke for 30 minutes to 1 hour until the husks are as smoky as you like.The smoked corn will keep in the fridge in an airtight container for up to5 days. The kernels will stay fresher on the husk but you can strip them off the husks and store for ease of use, if you wish.TIPIf you are smoking the corn with the husks off, rub a little neutral vegetable oil over the corn and season with a little salt and pepper before smoking.
  1. Sift the flour, salt, cumin, and paprika into a large mixing bowl. Add the beaten egg and ½ cup water and whisk to form a thick batter. Stir in the corn and scallions. Set aside.
  2. Add 1 tablespoon of oil to a large nonstick frying pan. Heat over medium to high heat. Swirl the pan to ensure the oil is evenly distributed over the bottom.
  3. Preheat the oven to 220°F. Spoon 1 heaping tablespoon of mixture per fritter into the pan and cook for 2 to 3 minutes on each side until the fritters are rich brown. Work in batches and avoid overcrowding the pan. Transfer to a baking pan lined with parchment paper and keep warm in the oven until ready to serve.
  4. Serve warm—they are excellent with an avocado salsa made from chopped avocado, tomato, fresh cilantro leaves, and lime juice.
Recipe by Honest Cooking at