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Fresh Corn Fritters With Maple Lime Butter Recipe

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This recipe for Fresh Corn Fritters With Maple Lime Butter, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Teskey
Added: Wednesday, October 1, 2008


2 eggs
3/4 cup to 1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup milk
2 cups fresh corn kernels (about 3 medium ears)
1/4 cup melted butter
1/2 to 1 cup vegetable oil
Maple Lime Butter:
1/4 cup butter, softened
1 tablespoon maple syrup
2 teaspoons lime juice
1/2 teaspoon confectioners' sugar

Whisk eggs in a medium-size bowl. Stir in 3/4 cup flour, baking powder, salt, pepper and milk. Stir in corn kernels and butter. If the corn is very juicy, you may need to add a little more flour. The batter should be thicker than pancake batter, but still thin enough to spread a little when you drop it in the oil.)
Heat vegetable oil in a large nonstick skillet over medium-high heat. Drop batter by tablespoons, making about 4 fritters. (Don't overcrowd the pan.)
Cook about 1 minute per side, until brown and a little crispy. Adjust heat if necessary to avoid getting them too brown.
Drain on paper towels and serve hot with a dollop of Maple Lime Butter.
Maple Lime Butter: Beat softened butter with electric mixer until fluffy. Beat in maple syrup, lime juice and confectioners' sugar. Chill until ready to use. Place at room temperature to soften again before using.

Number Of Servings:
Number Of Servings:
Makes about 20 fritters
Personal Notes:
Personal Notes:
So good with fresh corn. You don't need the sauce unless you really want it.




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