Chive and Parmesan Corn Fritters
By Joe
Source: Bon Appétit — Shilpa Uskokovic, Crispy Corn Fritters.
A crispy corn fritters recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix the hot honey. Stir the honey with the hot sauce in a small bowl and set it aside.
- 2
Make the batter. Grate the kernels from one ear of corn on the coarse side of a grater into a bowl. Cut the kernels from the other two ears and add them. Mix in the eggs, sliced spring onions, chopped chilli, grated cheddar, flour, fine cornmeal, salt, sugar and baking powder until everything is evenly combined.
- 3
Fry. Heat the oil in a wide pan over a medium heat. Working in batches of three or four, drop 60 ml scoops of batter into the pan, flatten them slightly, and cook until gold and crisp at the edges, 10–16 minutes a side, adding more oil between batches if the pan looks dry. Lift out any loose kernels so they do not spit. Drain the fritters on a rack and salt them lightly.
- 4
Finish. Pile them on a platter and bring to the table with the hot honey for dipping. They can sit for 30 minutes, either at room temperature or kept warm in a 150°C oven.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
19.4 g per serving
38.8 % of the 50 g daily maximum · 77.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 509 kcal |
| Protein | 13 g |
| Carbohydrate | 52.9 g |
| of which sugars | 24.3 g |
| of which free sugars | 19.4 g |
| Fat | 29.1 g |
| of which saturates | 8 g |
| Fibre | 2.4 g |
| Salt | 3.04 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
