How to make perfect corn fritters – recipe | Felicity Cloake's How to Make the Perfect…

According to Southern Living magazine (who, after all, should know), "Nothing puts a smile on a Southerner's face like golden, deliciously crispy corn fritters fresh from the fryer." And they're not alone: I suspect the sunny yellow beans elicit the same reaction from Thais scoffing at tod man khao pod or Colombians feasting on a plate of < em>regañonas; they sure don't fail to make my greedy heart happy.
Sweet corn is one of those vegetables, like peas, in which the sugars begin to turn into starch as soon as they're picked, meaning it's worth eating as many things as you can in its brief British season - grilled on the cob, creamed on toast and in today's delicious little donuts . That said, they are also very good with the canned variety.
Corn
In the UK, at least, fresh corn is something to grab when it first appears once in late summer, and to be enjoyed as long as the season lasts (imported corn is often dry and more starchy than sweet). Luckily, it's perfectly possible to make very decent donuts from the canned stuff, although the texture, in my opinion, is less satisfying, as the cores are much softer. North Carolina-born food writer James Villas and Tennessee-born Rufus Estes, one of the first African Americans to publish a cookbook, Good Things to Eat, in the early 20th century, are the only recommend cooking the corn before using, and although not required, I think it's a good idea; it seems to make the corn juicier, somehow. (Canned corn is already cooked, so if using it, skip this step.)
Most recipes fold whole grains into a batter, but the chef Anne Rosenzweig, formerly of Arcadia, the much-loved 1980s New York institution, purees it instead, giving it a blini-like fry...

Recipe Sep 8, 2022 0 74 Add to Reading List

How to make perfect corn fritters – recipe | Felicity Cloake's How to Make the Perfect…

According to Southern Living magazine (who, after all, should know), "Nothing puts a smile on a Southerner's face like golden, deliciously crispy corn fritters fresh from the fryer." And they're not alone: I suspect the sunny yellow beans elicit the same reaction from Thais scoffing at tod man khao pod or Colombians feasting on a plate of < em>regañonas; they sure don't fail to make my greedy heart happy.

Sweet corn is one of those vegetables, like peas, in which the sugars begin to turn into starch as soon as they're picked, meaning it's worth eating as many things as you can in its brief British season - grilled on the cob, creamed on toast and in today's delicious little donuts . That said, they are also very good with the canned variety.

Corn

In the UK, at least, fresh corn is something to grab when it first appears once in late summer, and to be enjoyed as long as the season lasts (imported corn is often dry and more starchy than sweet). Luckily, it's perfectly possible to make very decent donuts from the canned stuff, although the texture, in my opinion, is less satisfying, as the cores are much softer. North Carolina-born food writer James Villas and Tennessee-born Rufus Estes, one of the first African Americans to publish a cookbook, Good Things to Eat, in the early 20th century, are the only recommend cooking the corn before using, and although not required, I think it's a good idea; it seems to make the corn juicier, somehow. (Canned corn is already cooked, so if using it, skip this step.)

Most recipes fold whole grains into a batter, but the chef Anne Rosenzweig, formerly of Arcadia, the much-loved 1980s New York institution, purees it instead, giving it a blini-like fry...