Folding beaten egg whites into the corn batter makes these fritters really light. Serve plain or with mayo mixed with a little chipotle chile powder, or with just a drizzle of maple syrup.
- 1 ½ cups corn kernels, fresh (from 2 to 3 ears) or thawed frozen
- 2 scallions, thinly sliced
- 1/3 cup finely chopped dry-cured chorizo sausage
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- ¾ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- Prep Time: 15m
- Cook Time: 10m
In a large bowl, combine the corn, scallions, chorizo, egg yolks, and melted butter. In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Fold the flour mixture into the corn mixture.
With a mixer, in a separate bowl, beat the egg whites to soft peaks. Gently fold the whites into the corn batter
In a large skillet, heat the oil over medium heat. In batches, drop the fritters by mounded ¼ cup into the oil, about 4 at a time. Cook until golden brown and cooked through, about 2 minutes per side.
For simpler fritters, omit the chorizo and scallions.
For jazzier fritters, add some shredded sharp Cheddar to the corn mixture.
Cut off a small slice from the bottom (stalk end) of each shucked ear so it will stand upright; then, working in a rimmed baking sheet, cut from the top to the bottom to release all the corn kernels. To get every last bit of corn, run the dull side of the knife down the length of the cut cob to push out the bits of corn germ.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.