Cooking For Engineers

[Guest]

Hi, Thanks for this recipe. Simple and tasty. Leftovers for breakfast. I read some of the other comments about problems: 1) the second batch gets darker than the first that's because the fat is much hotter, so you need to be aware of this, the corn can "pop" and 2) fritters falling apart: be gentle, drop them in spoonfuls, wait a while for them to set, and then flatten gently with a spatula. I find the use of 2 spatulas helpful when turning the fritters over. My engineer boyfriend hadn't had corn this style before and was won over.

[Carol]

Another way to enjoy corn fritters (which my family and I have enjoyed for many years...I am in my early 70s): as a dessert !
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.

[Robyn]

Cooking for Engineers is the best-ever idea for a recipe/cooking site. Most people do not understand when I tell them to 'explain it in numbers or percentages' (math, the universal language). I am soooo glad you have developed this EASY TO UNDERSTAND cooking website! Thank You!

[grees]

Fun reading all the ideas, comments, problems and variations. Last evening we tried a couple of additional twists:
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.

[alexandrak]

i would add Hoisin sauce (or even duck sauce, oddly enough) to the soy sauce you made and ditch the sugar. Hoisin is great on everything.

[Merv]

Diced (1/4") jalapeno to the fritters, and Maple syrup for the sweetener in the sauce.

Thanks for a great recipe!

[Guest]

I made my first batch of corn fritters when I was 8 years old - fresh corn, a bit of corn meal in the flour, sweetened egg whites, fried in lard, served with maple syrup. Never had them any other way till I was 40. I make them a dozen different ways from a dozen different recipes. How can you go wrong in August when the corn is so sweet and fresh? Lately I've been adding some smoked paprika, and serving them topped with avocado slices, hot salsa and sour cream. Heaven. And as long as the oil is hot and the cornmeal and flour are on the counter, why fry up some green tomatoes and eggplant slices? Peel and slice eggplant into 3/4" slices, salt on both sides and stand on edges in a colander. drain in sink for 20 mins. Pat dry, dip in beaten egg, then the same flour/cornmeal mixture. Fry in oil or fat that only comes half way up the slices (very important!). Turn with a slotted spoon. Do the green tomatoes the same, but lightly salt, set on a paper towel for a minute before you egg dip. Don't check your cholesterol! Life is well lived in the kitchen!!

[Seovero]

Wow... What an interesting site you have here . I'm an engineer and fortunately also an Indonesian who lives in China. (I know what you guys are thinking...).

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! Good luck!