Homegrown Corn Fritters with Blue Cheese Dressing
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  • 3 to 4 ears of fresh corn, husks and silks removed
  • 1 large egg, beaten lightly
  • 3 tablespoons all purpose flour
  • 3 tablespoons cornmeal
  • 2 tablespoons heavy cream
  • 1 small shallot, minced
  • 1/2 teaspoon salt
  • pinch cayenne pepper
  • 1/2 cup corn oil or vegetable oil, more as needed
Using a chef's knife, cut kernels from 1 to 2 ears of corn and place in a bowl. Grate kernels from remaining 1 to 2 ears on large holes of a box grater into the bowl with the cut kernels. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl. Stir in egg, flour, cornmeal, cream, shallot, salt and cayenne.
Heat oil in large heavy-bottom nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls of batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately with a side of Marzetti's Blue Cheese Dressing.

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