Unbelievably light, these fritters are best with fresh sweetcorn, though frozen can be used. Easy to make too! My husband loves these and anticipates corn season.
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels. - 27 Aug 2012 (Review from Allrecipes US | Canada)
First time I made these. I was looking for something to do with corn other than just butter...and this was a huge hit. We have decided to make is a staple in our family Thanksgivings from here on out! Thanks...Oh, we added just a little Ground Red Pepper...it added a little southern kick! - 21 Nov 2012 (Review from Allrecipes US | Canada)
This was a spur of the moment cooking experiment, so I didn't have fresh corn on hand. I opted for a can. I don't think one can was enough corn, I prefer more veggie than breading. This is a great afternoon snack or lunch food. Reheats well. I do not think 3inches of oil is necessary, I chose to do a half inch and they cooked perfectly. I'm definitely a savory girl, so I recommend 1-2 tsp of salt. - 30 Aug 2012 (Review from Allrecipes US | Canada)