How to Make Crispy Corn Fritters
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- Опубліковано 10 сер 2019
- Keith shows Bridget how to make our foolproof recipe for crispy Corn Fritters.
Get the recipe for Corn Fritters: cooks.io/2UKOOZb
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GATHER YOUR INGREDIENTS
4 ears corn, kernels cut from cobs (3 cups)
⅜ teaspoon Salt, divided
¼ cup all-purpose flour
¼ cup finely minced chives
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
Pinch cayenne pepper
⅛ teaspoon black pepper
1 large egg, lightly beaten
½ cup vegetable oil,
for frying
1 teaspoon vegetable oil
This is the ONLY place that explains WHY to use certain items and the science behind the art of cooking. I always watch the show when I can catch it on PBS.
Hi. Are you familiar with Alton Brown? Check out his older shows, he gets scientific with a little decent humor thrown in.
Also, Beakman's World (PBS).... 😉 just kidding, kinda...
You have a brocrush on Bill Nye, don't you? C'mon, fess up!! 😁 .. again, just kidding... I love that cooking is scientific, it allows me to consider my own dinnertime contraptions. 😂 Stay safe, Brother❣️
Except for Dr. John Campbell's broccoli soup. He goes into lots (TMI?) of information about what he's making. It's amazing soup but if you're squeamish, some of his narrative may put you off.
And that’s why I pay the membership every year. Absolutely love the recipes and recommendations on kitchen utensils to buy.
Saving this recipe for corn season here in Norway. Shouldn't be too long now, thank goodness!
Made this recipe twice but I used frozen corn instead. This is awesome. Very good. Will be making this frequently.
I would pay someone to make these for me. Oh my they look delicious!
For those curious I made these today using thawed frozen corn and they were still delicious 👌🏻
This looks so yummy. I’m saving it for sweet corn season in Florida too. I can wait to make these with the wonderful flavoured accompaniment. Thank you!
Followed as described. Turned out awesome!
Dang. I could eat eleven of those. I'll be trying this recipe very soon. Thanks.
Sounds so good, thanks
I just made these and they are amazing!!
I just made these for dinner, and wow!! absolutely so tasty and crispy. These are my go to for Corn Fritters now 😍
ATK is always on another level. Such awesome recipes
Yum..great recipe!
Looks awesome thanks for sharing
Just made them. "Chef's kiss". Will double the recipe next time and use frozen instead of fresh corn. Will also freeze a few for fritter emergencies. Can't wait to make them again!
Looks awesome. Can’t wait to try👍
I remember the 1st time I had corn fritters...at a winery open house in Central coast of California...delicious served with a spicy and sweet pineapple salsa! Waited for each warm batch to be passed!
Wow This is amazing!
fantastic- delicious with beautiful Australian sweet corn! Yes of course I did everything upside-down.
Now I understand the first creaming of some of the corn. I will try with creamed corn....then cook to reduce the moisture(follow your minimal flour info). Like u, I want crispy fritters. I wanna do it better.....the first time. Glad I saw your explanations of the.....science behind the fritters. We eat mainly veggies so tasty and nutritious is greatly valued!! I watch your shows on CreateTV and on PBS in the USA!! I am gratefully subscribed!!! Ahna USA
I just love ❤️ Keith 😍😍😍
I made these yesterday and they were excellent. I didn't put the parmesan in though. I just couldn't do it but I added a little extra salt instead. My boyfriend loved them too and likes them better than the pancake kind. Don't forget to put confectioners sugar on top. Thank You for the recipe!
Love these recipe videos, thanks
Thank you for my best fritters to date
I'm making this too, I have to get circle device, I'm so happy I viewed your channel.
I have tried a few of those "country", "mama used to make", and "traditional" recipes found on UA-cam (far too often featuring some "Southern cook" with a highly exaggerated fake country accent". This recipe takes a little longer, but is much better than any of those that I have tried. Most - as the speaker noted - are not much more than pancakes with bits of corn.
Will usually toss in a couple heaping spoons of corn meal. I usually make this with frozen corn, as the corn season here is pretty short - not quite as good as fresh, but much better than the canned corn some recipes use. I also generally use chopped green onions vs the chives (semi-Asian style).
I have to make it today!!!!
Awesome informative Video experience Y'alls God Bless Ya Prayers 🙏
Aaron Sanchez had a recipe exactly like this! His mother used to make them. Here in Maine we make corn oysters which are a corn fritter and they are crispy and delicious! :-)
Just made them - very good - but will add more cayenne and a bit more salt - guess it depends on how sweet the corn is. But was easy to do!! Thank you.
I added chopped ham and finely chopped onion and capsicum. Yum. I'm going to experiment with streaky bacon tonight. Im not sure if the fat in the bacon will ruin it. We'll see...
Those look amazing!
Somehow I forgot about this recipe when it first went to video. I really don't mind these periodic focused recaps, thank you.
These look so tasty with that concentrated flavor, can't wait to try them! I also love that sweet corn cake/ scoopable pudding some people call it. I see it used on the side of some Mexican meat dishes , I'd love to see a recipe like that as well! Sweet and spicy is always good together. Thank you for everything you do! It is greatly appreciated 😍
This is really good. A drained can of corn gives you about 1.5 cups of corn kernels. I used Sriracha Mayo instead, since that is what I had on hand.
If you use ghee (popcorn flavored) butter oil, then you will have an even greater corny corn flavor.
Science and food working together. The best of both worlds = delicious. 😋
These look to be the best corn fritters that I've ever seen !
I can't wait to make them.
Question, instead of wheat
flower ,
can I use corn meal ?
"Leave a message and tell us what you think."
I think the video is way too short; I want MORE! ❣️ LOL
Mmmmmm, MM!! Good!! Thanks 😊
More Keith!
Can't wait to try this out!!!!
Yummy
Good looking. Bet you they taste great. Will try soon.
Looks delicious 😍
Yum
Had some ears of corn and I usually use recipe from Joy of Cooking but wasn’t happy with the pancake like texture . Scrolling through recipes and watching lots of videos to look for the ultimate corn fritter recipe. Can always rely on Test Kitchen for the answer to our prayers .
Yes!!!!
These are awesome!! I use green onions because a rarely have fresh chives. And I rolled them in cornmeal before frying and flattening once. It makes even more texture. Thanks ATK! 😃
Those look delicious!
Amazing results , the process looked easy enough to do . Great demonstration and ideas shared . Thank you both. Tom from Minneapolis, MN 8/13/19
I want to make these but will have to use gluten free flour, wish me luck and thank you they look great.
I have to try this!
A bit labor intensive, but very tasty, I’d bet! Thanks for the recipe and tutorial.
Gotta have good corn in season,preferably yellow the kind that actually taste like corn.Where I live in CA. we have yellow corn at farmers market till November.
Once made corn fritters, they were great. You eat them while they are as fresh as possible from the pan without being so hot as to burn your tongue...
These are not classic corn fritters by any means, but it looks like a delicious dish, whatever it is.
They are if you live on the east coast like PA. 😂
Looks good. Try draining on a wire rack after cooking to keep them crispy
That guy...is handsome!
😂
Plus he can cook. What more would you need!!!
I agree, he is so cute...but sooooo married.😩
My mom’s corn fritters would be on the table while this guy is getting out the food processor.
recipe
So much for the non-stick frying pan.
Yep, saw it and laughed.
😆😂 Good eyes catch lil bloopers; for me they are just more endearing... Human❣️💖
Knowing ATM it's the diamond coating so no problems
I am making these tomorrow using frozen organic yellow corn. I have an important question...can I make the batter today , then refrigerate it and use it tomorrow?
Thankyou!
I just had supper. But after watching this ?, I'm hungry for fritters!.
Yummmy.
That looks gooooood
These corn fritters could be the main course of a vegetarian dinner.
If you are really going to blend up corn for corn proteins and starch - then you need to get afternoon harvested corn cobs. In the monring is all the sugar sweetness with water from the overnight corn metabolism (and the reason for getting morning corn for eating sweet corn). Afternoon corn dehydrates and the plant produces proteins and starches. Thusly, if you want to get the proper corn for the starches, then you need afternoon or older (harder, dehydrated - less watery) corn cob kernels. But for corn pancakes, you want the sweet corn kernels for the actual kernels in the fritter. A corn dichotomoy at best.
I'm wondering if he had put the puree in a cheese cloth and squeezed the milk out would that have worked also
Conceptually it would work if you didn't care about the extra flavor you get from cooking it.
Thought same. And Jon G - no disrespect, but looks to me there's plenty flavor already in there. I'd use that cornmilk for something else
No don't do that
Hello I think I’m going to make this recipe soon
As soon a I saw the pan I decided I don’t want to make this lol. I hate doing dishes. Looks good though 👍
Question: Is this 3 cups of corn, total? 1 1/2 puree and 1 1/2 whole kernels?
Yes
Yes, wasn't specified - so 4 ears of corn was not enough - had to use 5 (five)
fantastic. not a fan of mayo so I skipped that and they were still amazing
Who loves Brigitte ? Me, I do!
Cutting kernels off a vertical cob with a chef's knife is impossible for me to manage well, so I bought a few Oxo mini santoku knives. With a four to five inch blade, I don't need to use the biggest bowl in existence to avoid an awkward cutting angle or hitting the glass edge with the handle. My serrated chef's knives are only for bread these days, the others sit in a drawer.
you could use the ol' bundt pan
@@rabblerouser8195 .....There's an idea. I might have one in storage somewhere in my house.
@@rabblerouser8195 Gotta tell ya-- really like that handle!! (Screen name?)
Haven't heard that in years!! And bundt pan is a great idea!!
This sounds so good! Any substitutes for egg? My daughter is allergic but she loves corn.
You could try a flax egg: 1Tbsp ground flax seed meal + 3Tbsp water
Aquafaba
Chia seeds soaked in water.
Yummy two shoes. Will be making these the morning after Thanksgiving.
Can these be frozen thawed then recooked/heated and keep a good texture and flavor??😎😎
Absolutely
I wonder if you can use frozen corn for this recipe??
Don't see why not... just put in a sieve over a bowl to thaw. I was thinking of just draining two small cans of corn for a test batch. Not a big fan of chucking corn to begin with and seeing as ears of corn are quite expensive here, I'd like to see if I'm a fan before shelling out for 4.
Sure.
Same thought... But maybe just for the puree, then the fresh for the kernals
can you used canned corn for this recipe?
IS THE CORN COOKED FIRST?? DANG. I WANT TO MAKE IT TONIGHT.
No
@@daveklein2826 I wondered that too. He never says "raw" at any point, so it was ambiguous.
Thanks Dave.
🌽 i will definitely be trying this recipe … but hmmm! what else to have with it … maybe some Maple 🍁 Glazed Pepper 🌶 Bacon 🥓😁
I did baked Virginia ham and green salad. Didn't have chipotle to make the dip. It was delicious.
we are having these tomorrow with oven slow baked BQ pork ribs.can hardly wait
Mmmmmm yuuuuuumy I want some 😋
I could watch Keith boil water. He’s more delicious than his amazing recipes. 😍
Bridget did say it was the best fritter she ever had...
S Baumann And I like how he just assumed she’d want some sauce with it....
Gross.
Thank you for the content. Why does the production always feel like an infomercial, though?
jdbagel1 that’s the new ATK. I don’t like it for that exact reason. I couldn’t pinpoint it but an infomercial is exactly what it is.
jdbagel1 I agree that the network morning show vibe is pretty hard to take. Just about ready to unsubscribe.
Like the corn batter recipe then spoilt with chilli sauce, sour cream or natural yoghurt with chives will do me, Can't be in same room where chilli is being prepared, everyone's obsession with the stuff.
@@kathleenpovey3761 You're dull....
i hop they see this because this is a great tip for anything. when flattening you should flip it first so it’s still a ball but one side is crisp and you flip the ball then flatten so your spatula doesn’t stick to your burger or fritter
@Tony He If you flatten the "ball" after cooking one side the result is a larger diameter flattened patty or fritter with a partially uncooked top. So, you would need to flip a second time to cook the raw part which would overcook the whole thing.
Tosh T you’re not fully cooking it tho. you’re only waiting for it to barely set so it doesn’t stick.
👍🏾
Hey question here. At what temperature do the starch granules burst and get crispy? Also, could this be why some times your fried food doesn’t get crispy (i.e. because of overcrowding)?
Joram van der Luit yes, overcrowding can prevent your stuff from crisping, also too much moisture can prevent it. Pat the food dry prevent steaming.
@@NB-ky5ol that was not really the question. I actually stated the fact that overcrowding prevents crispiness.
GAWD im hungry now
this is some like high level stuff
If you wanted to do this for a large crowd, could you use your oven to drive off the moisture from the pureed corn... Like, spread it out on a parchment lined sheet pan. Maybe give it a few stirs during the baking process?
I have 2 questions. First, can I substitute a good paprika for the cayenne since I'm allergic to capsaicin? Second, if fresh corn is unavailable can frozen corn be used?
😍😍😍😍
Could ATK come up with the perfect recipe for veggie tots, especially corn tots, like the ones made by Green Giant? I love them, but at $3.50-4.50 a bag depending on where you buy them, they're a bit pricey especially when trying to get kids to eat more veggies.
love this but who eats a fritter with a knife and fork?
Seinfeld's Mr. Pitt 😲😆😂😂
I do
Any tips for removing the silks from the corn?
Placing them on a paper towel is a mistake. A with rack is better. The paper towel can cause the underside to become moist.
kidding right
You need to scrape the corn cobs with a knife and get all the milky juice out of it......and don't puree the corn, this is not the right way the Southerns do it..... you also can use canned corn or frozen corn, but drain well......add some parsley for color,,,can add some thinly sliced green onion or chopped fine yellow onion.....can add a few shakes of garlic powder and a little hot sauce for flavor.....try it.....
how much blended corn and how much sautéed? He doesn't say.
1 1/2 cups each
He clearly said 2 years of corn each of 1.5 cups for each