Corn Fritters

I suggest doing this in two different ways.  You can make these delicious corn fritters less seasoned (without the green curry paste) and then add a drizzle of cayenne flavored agave.  But, I really (really) also suggest adding between 1 1/2 teaspoons (at least) of green curry paste to your batter and skipping the agave, as well.  Trust me on this one.

And, if you aren’t sure, simply cut the batter in half and then make a batch of each kind–remember to adjust your curry amount if you split the batter.  See which you like best, or just serve them both!

Also, pick your beer as you would a wine–cook these with a beer you find delicious and would serve.  An IPA or  other hoppy beer is going to render a delicious result.

Image courtesy of Sura Nualpradid /
Image courtesy of Sura Nualpradid /

Corn Fritters

Adapted from Eric Warnstedt’s recipe


  • 3 large ears corn, shucked
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • large pinch sea salt
  • 1 1/2 teaspoon green curry paste (optional, see paragraph above)
  • 1 bottle your favorite beer
  • Vegetable oil for frying
  • 1/2 c agave nectar + 1/2 teaspoon cayenne
  • fleur de sel or your favorite salt to taste


  1. Cut the corn kernels from the ears of corn and discard the cobs. Place the kernels in a medium bowl and set aside.
  2. Put the agave nectar and cayenne in a tiny saucepan and heat on medium high.  When the agave just begins to bubble, take it off the heat and let it cool while you do the rest of the recipe.
  3. Combine the flour, baking powder, salt, green curry paste, and beer in a medium bowl and whisk until you have a smooth, lump-free batter.
  4. Add enough batter to the corn kernels to thickly coat them.
  5. Fill a deep, heavy-bottomed pot 6 inches deep with vegetable oil (I love a cast iron skillet for this). Heat the oil until it reaches 350ºF on a thermometer.  If you don’t have a thermometer, think about heating the oil on medium to medium high.
  6. Carefully drop 4 generous tablespoons of battered corn into the oil and fry until golden brown. Transfer the fritters to a plate or baking sheet lined with paper towels to drain.
  7. Continue working in batches until all of the corn has been used, making sure that the temperature of the oil returns to 350ºF before frying a new batch.  Think about bringing the oil back up to the original temperature.  You can do a tiny test fritter to be sure.
  8. To serve, drizzle the warm fritters with the agave mixture and sprinkle with salt, or just sprinkle with salt.

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