Making Corn Fritters! Using My 106 Oz. Cans Under “Corn-Tine!” Great Corn Recipes!

Cooking Under “Corn-Tine”!

I know that most of us are “sheltering at home” in different ways: catching up on movies and TV shows, taking on house projects, doing all sort of arts and crafts, and of course: cooking while quarantined!

My “Corn-Tine” Adventure!

If you follow my wife’s social media, you know she has been having a blast sharing video and pictures of my “corn-tine” cooking – because I bought WAY TOO MUCH CANNED CORN!

Corn-Tine Fritter Time!

I will explain more about the mega-cans later, but with this much food, it was time to cook!

I have found a lot of great corn recipes thanks to this ordering mistake, so let’s get cooking!

With 106 ounces of corn, I could stuff these fritters as full of corn goodness as I wanted, but here is the recipe to follow to make what I call a perfect “corn pancake”:

3 cups corn
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream – or regular milk which is what I used
Olive Oil
Sliced scallions, for serving
Sour cream or creme fraiche

Alex wanted to capture it all for Instagram, so she shot me making the batter…but first, she shared our rehearsal – check it out!

Then, we filmed it again as I started to make our meal:

Here is the process, step by step:

In a large bowl, mix together as many of the corn kernels as you want to stuff these fritters with, along with the flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir in the eggs and heavy cream until the batter is well-combined. Then its time to make the fritters!

Next, coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.

Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading them into a circular shape, like a pancake.

Cook the fritters for 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes…I love the way they sound while cooking:

Alex diligently captured every part of the process. Once cooked, put the fritters on a paper towel-lined plate so there is no excess oil remaining.

Season them with salt and then add a dollop of sour cream – creme fraiche would also be great – garnish with a dollop of sour cream or creme fraiche, sprinkle with the shaved scallion and they are ready to serve:

In these times of “Sheltering at home”, I had to make do with some fresh parsley, but it does help give a pop of color.

And these corn fritters were delicious! I plan to make them many more times to come.

There are plenty of additional recipes still to come as well, thanks to my egregious ordering mistake:

So what happened? Well, imagine reading an online order for canned corn, potatoes and mushrooms as 10-POINT-6 ounces, when the cans were ONE HUNDRED AND SIX OUNCES EACH!

Click here to see more of my mega-can misadventure:

https://johnrieber.com/2020/04/03/106-oz-of-corn-potatoes-mushrooms-what-the-friday-my-disastrous-mega-food-online-ordering-mistake/

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Categories: cookbooks, Food, food blog, Food Review, Memoirs, Recipes, Restaurants, Wacky Food

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19 replies

  1. Loved your post today, Chef John, King of Corn. You two are having a great time, and I love the cooking show vibe. 🙂

    Liked by 1 person

  2. p.s. at some point you can make your own corn moonshine with it )

    Liked by 1 person

  3. These look delicious and who’s counting??!)))

    Liked by 1 person

  4. CORN-tine….love it

    Liked by 1 person

  5. These look delicious! What a great use of your huge cans of corn. xo

    Like

  6. OH, John, you are hilarious with your giant cans. My dad also bought to much… of everything. I was interested that you replace heavy cream with milk because the textures are so different. I would have used yogurt.

    Liked by 1 person

    • Robbie, it’s all about what I had in my refrigerator – no sour cream, yogurt or cream – just milk! For the corn chowder my wife Instagrammed on Saturday, I replaced heavy cream with potato and chicken stock to at least replicate the smooth texture, but not the flavor of course!

      Like

  7. I take my proverbial hat off to you, John. You ‘manned up’ to overcome that order error, and turned out some damn tasty-looking fritters! 🙂
    Best wishes, Pete.

    Liked by 1 person

  8. Awww, shucks! This is a-maize-ing! (sorry, but who isn’t going to be corny about this?) And it looks yummy too!

    Liked by 1 person

Trackbacks

  1. My “Corn-Tine” Corn Crab Cake Recipe! 106 Oz. Of Corn Needs To Be Eaten! – johnrieber
  2. Milk Bar’s Corn Cookies! My “Corn-Tine” Cooking Gets Sweet! Here’s The Recipe From Chef Christina Tosi! – johnrieber
  3. My #Corntine Cooking Continues With Milk Bar Chef Christina Tosi’s “Family Corn Bake” Recipe She Gave Me! – johnrieber

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