Batterless corn fritters are a specialty of Lolinda, an Argentine Steakhouse in San Francisco. The niblets stick together as if by magic and the fritters are a perfect accompaniment to their ceviche. After many attempts we got pretty close, with help from this SpruceEats prep. Makes 8 batterless corn fritters.
Ingredients:
2 large eggs, beaten
2 c corn niblets, from fresh or frozen corn
1 t Kosher salt
2 t sugar
2 T all purpose flour
Neutral oil for frying
Method: beat eggs in a mixing bowl and stir in corn niblets. Sprinkle over flour, salt and sugar and stir to combine. The bowl should have little to no residual liquid; if there is a puddle in the bottom add a bit more flour.
At Lolinda the fritter is served with ceviche; use the fritter to sop up the lime juice for the fish. Delicious!
Pour an inch of oil into a small skillet (like an 8 inch omelet pan) and heat to 350 degrees. Use a tablespoon or ice cream scoop to ladle in corn mixture and make 4 fritters: 2 heaping T by tablespoon or 1 scoop per fritter. Push down the corn into the oil and corral any wayward niblets back into the fritter using the spoon; it will be loose initially but will coalesce into a mass as the egg cooks. Cook until the edges are golden brown then flip carefully with a slotted spatula. You want both sides golden brown, about 4 minutes per side.
Drain on a rack or paper towels. Wait for the oil to heat back up then cook the remaining 4 fritters. Serve immediately or keep warm in a 200 degree oven for a short time before serving.
YUM wonder how it would taste using TJ’s frozen roasted corn? thawed and then patted dry first..of course!!
I tried that, though my frozen corn was from Aldi. Used it right out of the bag, no need to defrost or dry out. It was easier to use than fresh corn off the cob, which had more moisture so required a bit of extra flour.