Hannah Taylor—of LilyLouTay.com fame—Shares Her Secrets For A Perfectly Crispy Corn Fritter Recipe
“Corn fritters were, and continue to be, my favorite food (or one of them, anyway)”-Hannah
Hannah Taylor’s Corn Fritters recipe comes straight from her first cookbook, Measure With Your Heart. Known for her website LilyLouTay.com, Hannah’s warm personality and unique take on cooking combine to earn her rave reviews from her loyal followers. Her secret? She lets her heart lead the way. Opting for fresh, flavorful ingredients (many home-grown or homemade), her cooking style feels like a warm hug. Think corn fritters are only for summertime? Think again. Flash-frozen corn stays sweet as its flavor gets locked in instantly. I like to serve Hannah Taylor’s Corn Fritters recipe topped with sour cream, but if you wanted to gild the lily, try topping ’em with our creamy shallot and spinach dip.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 ears fresh corn, or 3 cups frozen sweet corn (not thawed)
- 1/2 small Vidalia onion
- 2 cloves garlic
- 1 cup shredded white cheddar (4 oz.)
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 Tbs. sugar
- 1 tsp. baking powder
- All-purpose seasoning, like Everglades
- Onion powder
- Garlic powder
- Cayenne pepper
- Vegetable oil, for frying
- Fine sea salt and ground black pepper
- Fresh chives
Instructions
PrintSlice kernels off ears of corn or use frozen corn. Finely chop onion so you get 1⁄4 cup and chop garlic. Add corn, onion and garlic to large bowl, then add Cheddar, cream, flour, eggs, sugar, baking powder, a couple pinches each of all-purpose seasoning, onion and garlic powders, and a pinch of cayenne pepper. Mix together until you get a batter that’s a little thicker than pancake batter.
Pour enough oil into a 12-inch cast-iron skillet to cover the bottom by ½ inch. Heat over medium until the oil reaches 300° to 350°F. (If you don’t have a thermometer, a drop of batter should start sizzling immediately. While you’re at it, eat your test fritter and make sure you’re happy with seasonings.) Line a plate with paper towels.
When oil is ready, add heaping Tbs. of batter to pan, making sure not to crowd fritters (8 to 10 per batch). Fry fritters, not messing with them except to flip them once so they get good and crisp, until golden brown and cooked through, 3–4 min. per side. You’ll know it’s time to flip them when tops start to bubble and bottoms release easily from pan. Using tongs or a slotted spoon, move finished fritters to paper towels. Repeat with rest of batter. Sprinkle fritters with salt and pepper. Chop a couple fresh chives up nice and small and shower them on top. Aren’t they just perfect?
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