I place a piece of shelf liner under my cutting board to keep it from moving. I prefer this to a wet towel.
Cut the kernels off the corn a few rows at a time. We're trying to preserve the kernals, so cut a little deep. Run the back of the knife or your board scraper against the cob to extract the remaining bits of corn.We're looking for about 2-1/2 cup of corn. Canned sweet corn that's been drained will also work fine.
We'll also need (from top left, clockwise), two large egg yolks, two large egg whites, 1 tablespoon granulated sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons all purpose flour.
Beat the egg whites in a large bowl with a whisk. You can also use your stand mixer or hand mixer with a whisk attachment. I placed the bowl on a piece of shelf liner to keep it from moving. A towel rolled and twisted into a donut also works well.
You're done beating the egg whites once you achieve stiff peaks. Just dab your whisk into the whites and lift. If the egg white form points that don't droop down, then you've got stiff peaks. (If they droop then it's called soft peaks.) Stop whisking now, or you'll dry out the egg whites.
Lightly beat the egg yolk and then mix into the corn.
Add flour, salt, pepper, and sugar and mix.
Fold in the egg whites into the corn mixture.
This is what the final mixture looks like.
After melting 2 tablespoons of butter in a nonstick skillet (which you'll notice I'm not using in this picture because I didn't have one handy), place tablepoon sized heaps into the hot butter. You can also use oil instead of butter, which I did for half of my fritters because Tina prefers to not have the butter taste with her corn. (I, of course, used light olive oil.)
Once they browned, about 2 to 3 minutes, I flipped them over and browned the other side.
A larger pan would have helped speed things up, but I still managed to make about sixteen fritters fairly quickly. I fashioned a quick sauce out of Sriracha chili sauce, soy sauce, and sugar. I also made the fritters with varying degrees of brownness and determined that dark or light brown did not have adverse affects on taste.Related Articles
Batter:
| 2-1/2 cup sweet corn kernels | mix | mix | fold |
| 2 large egg yolks | |||
| 1 Tbs. sugar | |||
| 1/4 tsp. salt | |||
| 1/8 tsp. pepper | |||
| 2 Tbs. all purpose flour | |||
| 2 large egg whites | beat (stiff peaks) | ||
| 2 Tbs. butter or oil | heat | fry 2-3 min. per side |
| 1 Tbs. mixture |
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I'm really impressed in yours, your blog is so helpful and awesome.
Thanks, I've made the correction.
I have played with a few ingredients (soy sauce, brown/white sugar, grated ginger, sambal olek, and sriracha) However, the sauce just isn't the same.
I find that my sauce is much saltier than the E&O sauce. Any suggestions?
By the way, I'm an engineer and I love the site.
I am not an engineer, but my husband is. He'll appreciate this blog, too.
Wendy
Are you adding the corn to the mixture or folding the egg white mixture into the corn? The egg whites should be folded in.
Someone out there probably makes a spicy soy sauce, but in this case, I fashioned my own with Sriracha chili sauce, soy sauce, and a little sugar. I have no idea what E&O Trading Company uses for their dipping sauce - it tasted like soy sauce with a little kick to me.
"the recipe is for a basic american country style corn fritter,minus the pepper, and deep fried but with a different sauce. Americans use maple syrup, or honey, or common sweet syrup and butter. Glad to see another indigenous american thing went overseas. Sorry to see that another indigenous amercian thing lost credit for being what it is."
I assume by "american" you mean the USA.
Corn in dough originated in South America, naturally, and variations of the corn-dumpling recipe appeared as soon as corn did, all over the world. Sauces and additions vary, but there was no "american credit" for this recipe to "lose".
Love the blog, love the photos, thanks so much!
Thanks for the idea for the fritter dipping sauce. Any other sauce/dip ideas that bring out the flavor of Sriracha without burning my tongue off? If anyone can do it, it'll be an engineer...
THANKS!
I've substitured cornstarch and it worked fine also and eliminated the other egg yolk to make it lighter.
As for cooking this without the oil (miss belemic), just settle for the good ole grilled corn on the cob.
:lol: blah
Thanks
-Stephane
It's raw corn getting cut from the cob. The corn cooks as it is pan fried.
It's the best! I'm addicted to it, so easy to mix in with your scambled eggs, soups, spagetti, anything you want some heat in.
For the "wimp" for whom it was too hot, I bet you could soften it's bite with some ketchup and/or roasted red pepper mashed up.
In the end, I had a great dish to put on the table and my family loved the fritters, but this kind of cooking certainly isn't for amateurs! Do you have any suggestions as to how to avoid this splattering problem?
By the way, I didn't whisk the egg whites into peaks. I just used whole eggs plus egg whites and mixed them in. And I used raw corn and cooked shrimp too. ohterwise, I followed your recipe.
Thanks for any suggestions you or anyone else might make.
Elaine
Wow, I'm suprised the corn kernels popped while cooking. You might try again with lower heat...
* finely shredded carrots and zucchini
* chopped onion
* chopped shrimp
* lump crabmeat
They also served them with Chinese "ketsup" which is actually a very dark, very thick, sweet soy sauce. You can find it in most Asian groceries or markets. Man, I'm going to go heat up my fryer for these right now.
Thanks. You're right. Using a lower temperature when frying the fritters (medium high instead or a higher temperature) cut down a LOT on the popping. I still felt safer using a splatter guard because of my previous experience. Thanks for the tip.
Elaine
Also, I tend to use Dale's Sauce in place of soy sauce, so I dont have any on hand. I would appreshate any alternative dipping sauces anyone could suggest, please.
Thx.
(that's why i found your recipe kinda unusual)
It seems there are several variation of this recipe - the version I know (my family is also from Indonesia) also uses whole corn kernels but the batter is made from flour, salt/pepper/chilli, turmeric and garlic (i.e. without eggs).
Secondly: Your blog as a whole is great - thanks for presenting all those recipes and tips on your website!
Also, whipping egg whites by hand is frakkin' hard.
I have eaten these corn fritters at E&O Trading Co. and loved them and I plan to try making them this weekend. Would you be so kind as to give me the recipe for the dipping sauce? I'm not very good at experimenting. Thanks.
I added a touch more flour along with a small handful of chopped spring onion and red pepper.
For perhaps a bit of a healthier version, I fried them in a non stick pan with a touch of olive oil - perfect.
Thank you, I love this site!! :D
SPICY DIPPING SAUCE:
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic
We use less corn (canned or fresh-cooked), and serve the fritters as
a dessert with maple syrup, or a syrup of your choice. YUMMY !!!
I haven't tried it, but it seems to be the addition of a fruit (such as
blueberries, raspberries or bananas) would enhance the flavor yet again
for using corn fritters as a dessert. Hope someone tries this and posts
a response.
I used 1/2 cup Panko bread crumbs + 1/2 cup flour;
In a non-stick frying pan I used just a little grape seed oil--
and cooked at a low flame setting with almost no splattering.
We had three ears of cooked corn left over from the previous day,
so a few quick cuts plus a few minutes of loosening the kernals gave us the base.
Next time I'll add some of the other suggested ingredients.
Thanks for a great recipe!
Just wanted to give a bit opinion on the recipe. Usually we Indonesian made the corn fritters a bit more complicated. Some adds chilli, Or chopped green onions, or chopped prawns, or sometimes even prawn paste (we call it "terasi udang" in Indonesian). And we deep friednit actually.
So do tell me if you make another test by adding some ingredients i proposed above! :D Good luck!
Ingredients Bakwan Corn Crispy and Delicious:
Salt to taste
Mineral water to taste
4 tablespoons flour
Taste celery, sliced
2 pieces of sweet corn, combed
Cooking oil
1 egg
1 leek, sliced
Corn Bakwan seasoning mashed:
1/2 teaspoon coriander
2 cloves of garlic
5 red onions
How to make Bakwan Corn Crispy and Delicious:
First mix the corn that is combed with celery and leeks into a container.
Then enter the seasoning ingredient puree and add salt to taste to the mixture in the container before.
Then enter the flour and 1 egg. Afterwards stir until everything is well blended.
Add water little by little, until the dough so it thickens.
Then fry the dough into a preheated oil, cook until done roughly the color is slightly golden brown. Bakwan corn ready to be served.
Btw, a good recipe. Thanks for sharing
Some part in Indonesia call it Perkedel Jagung. And another kind of perkedel you can make is Perkedel Kentang, or mushed potato fritter. We enjoyed it usually with some clear soupy dish including vermicelli, tomatoes, carrot, inside.
I'd suggest you add some very small-chopped parsley in the dough, the taste works for me. If you want to enjoy it with soy sauce, put in some chopped small green chillies, shallots, and lemongrass, and a hint of lime juice, it might as well bring a fresh taste to balance the oily taste from the corn fritter.
If any of you are Indonesian, or going to Indonesia, this restaurant has THE BEST corn fritter, to my personal taste: Warung Bu Ageng. The article is in Indonesian, but the short info by the bottom of the article might help you to find the place. I found out that Mark Zuckerberg also visited this resto for lunch during his short visit to Yogyakarta, Indonesia. Thought that it'd be a good reference ;)
Anyway, thank you for sharing! Enjoy your Bakwan Jagung!
Dhia