Chive and Parmesan Corn Fritters
Inspired by techniques from America's Test Kitchen.
Half the corn is pureed down to a thick, oatmeal-like paste and half is kept as whole kernels, so every fritter has both a sweet corn base and distinct pops of kernel. Chives and Parmesan season the batter directly, and a hot pan of oil turns each disk deep golden and crisp at the edges.
Always check the labels of the products you use.
Method
- 1
Puree half the corn. Process half of the corn kernels in a food processor to a uniformly coarse puree, 15-20 seconds, scraping down the sides halfway through. Set the puree aside.
- 2
Cook the whole kernels. Heat the 5 ml oil in a 30 cm nonstick skillet over medium-high heat until shimmering. Add the remaining whole corn kernels and the fine salt from the Corn group and cook, stirring frequently, until light golden, 3-4 minutes. Transfer to a medium bowl.
- 3
Cook the puree. Return the skillet to medium heat, add the corn puree and cook, stirring frequently with a heatproof spatula, until it's the consistency of thick oatmeal and clings to the spatula rather than dripping off, about 5 minutes. Stir it into the bowl with the kernels. Rinse the skillet and dry it.
- 4
Finish the batter. Stir the flour, 9 g of the chives, the Parmesan, cornstarch, cayenne, the remaining fine salt and the black pepper into the corn mixture until well combined. Gently stir in the egg until just incorporated.
- 5
Fry the fritters. Line a rimmed baking sheet with paper towels. Heat the frying oil in the same skillet over medium heat until shimmering. Drop 30 ml portions of batter into the oil, working in batches of six, and press with a spatula to flatten into 6-7 cm disks. Fry until deep golden brown on both sides, 2-3 minutes per side. Transfer to the paper-towel-lined sheet and repeat with the remaining batter.
- 6
Serve. Arrange the fritters on a platter, sprinkle with the remaining 3 g chives and serve immediately.
Storage
Best eaten hot, straight from the pan. Refrigerate leftovers covered for up to 2 days and reheat in a dry skillet or oven until piping hot and crisp again. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low saturated fat: 1.4 g saturated fat per 100 g, 6.7% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 123 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- food processor
- 30 cm nonstick skillet
- heatproof spatula
- medium bowl
- rimmed baking sheet
- paper towels
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 228 kcal |
| Protein | 7.3 g |
| Carbohydrate | 31.1 g |
| of which sugars | 7.4 g |
| of which free sugars | 0 g |
| Fat | 10 g |
| of which saturates | 1.7 g |
| Fibre | 2.7 g |
| Salt | 0.78 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
