Description
Sweet corn gets a smoky twist in these savory fritters. Perfect for brunch or a light lunch.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) self-rising flour
- 1/2 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 extra-large egg (beaten)
- 2 1/2 cups (591 ml) smoked corn kernels—about 2 to 3 cobs (recipe below)
- 3 scallions (thinly sliced)
- 2 tablespoons sunflower oil
- 6 whole corn cobs (husks on or off)
- 1 1/2 teaspoons maple or mesquite wood chips
Instructions
- Preheat your smoker with the wood chips inside to 200°F (93°C).
- Add the corn and smoke for 30 minutes to 1 hour, until the husks are as smoky as desired.
- For the Fritters:
- 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.
- Add 1 tablespoon of oil to a large nonstick frying pan and heat over medium to high heat.
- Swirl the pan to ensure the oil is evenly distributed.
- Preheat oven to 220°F (104°C).
- Spoon 1 heaping tablespoon of mixture per fritter into the pan and cook for 2 to 3 minutes on each side, until rich brown.
- Work in batches and avoid overcrowding the pan.
- Transfer fritters to a baking pan lined with parchment paper and keep warm in the oven until ready to serve.
Notes
- For a smokier flavor, soak the wood chips in water for 30 minutes before adding them to the smoker.
- If you don’t have self-rising flour, substitute all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
- These fritters are best served fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated in a non-stick pan or oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 50