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Corn Fritters with Cheddar and Scallions
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30 minutes
6 servings
Adjust servings
Makes 25-30 small fritters
dairy-free
(?)
Has dairy from:
cheddar cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
cheddar cheese
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
cheddar cheese
all-purpose flour
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 77.1% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 27.7% of RDA
• Carbs: 9.6% of RDA
• Fat (total lipid): 77.1% of RDA
• Fiber: 10.1% of RDA
• Fructose: 6.7% of RDA
• Protein: 10.4% of RDA
• Sodium: 13.6% of RDA
• Sugar: 23.4% of RDA
• Vitamin A (IU): 25.4% of RDA
• Vitamin B6: 17.5% of RDA
• Vitamin C: 12.5% of RDA
• Iron: 5.1% of RDA
• Magnesium: 15.9% of RDA
• Manganese: 4.5% of RDA
• Niacin: 11.7% of RDA
• Potassium: 10.8% of RDA
• Zinc: 10.7% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
26.3
g
Calories
553
 
Fiber
2.83
g
Iron
0.955
mg
Protein
11.7
g
Sodium
184
mg
Sugars
7.31
g
Fat (total lipid)
47.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
may need up to 4 eggs.
 
4
stalks
+
-
 
white and green parts, thinly sliced.
 
1/2
cups
+
-
 
chopped, more to taste.
 
1
cup
+
-
 
or small diced, (about 6 ounces).
 
6
whole
+
-
 
shucked.
 
1/3
cups
+
-
 
may need as much as 1 cup.
 
1
cup
+
-
 
any high heat, neutral oil.
 
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PREPARATION
1.
Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels. Don't stress out too much about this step—if you cut too deeply and don't extract that much "milk," it's no big deal. Also, the blade of the knife might work better than the back, so try both ways.).
2.
Transfer the kernels and milk to a large bowl. Crack in 2 of the eggs.
3.
Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and 1/3 cup of the flour.
4.
Season generously with salt and pepper. Use your hands to mix everything together very well.
5.
Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, crack another egg into the bowl, and add another 1/3 cup flour.
6.
Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter.
MAKING FRITTERS
7.
Make a test fritter: In a large sauté pan over medium-high heat, pour 1 tablespoon of the oil.
8.
Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil.
9.
Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula.
10.
After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden.
11.
Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, crack another egg into the bowl of batter and add 1/3 cup more flour. Mix well.
12.
When fritter batter is cooperating, fry up the remaining batter in the same manner as the tester fritter, adding a thin layer of oil to the pan with each batch.
13.
**Warning: Be careful of exploding corn kernels—every so often, one comes flying out of the pan.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 553
Protein 11.7 g
Carbohydrates 26.3 g
Iron 0.96 mg
Fiber 2.83 g
Calcium 19.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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