Saturday, August 2, 2008

Sheldon Farm Corn Fritters

Corn has finally come into season in the Capital District and this recipe utilizes corn from Sheldon Farms in Washington County who will have its own little corn festival in support of the Saratoga region chapter of Slow Food USA on Saturday August 9th, 2008 where these fritters will be featured and cooked by myself along with a number of other fantastic corn dishes.

Sheldon Farms
4363 State Route 22
Salem, NY 12865

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Chef Christopher Tanner at

Sheldon Farm Corn Fritters

Makes about 20 fritters


2 cups Flour

1 tablespoon Baking powder

1/2 tsp. Salt

1/4 cup Sugar

2 each Eggs, beaten

1 cup Milk

1/4 cup Butter, melted

1 cup Corn, fresh whole kernel

½ cup Corn, fresh, mashed

As desired Powdered sugar or maple syrup


1. Heat a fryer to 365 degrees or heat oil in a cast iron pot measuring temperature with an oil thermometer which can be found in any quality cooking supply store.

2. In medium bowl combine flour, baking soda, salt and sugar.

3. In a separate bowl combine the eggs, milk, and butter then combine with the flour mixture. Fold both the whole kernel and mashed corn into the batter.

4. When oil is heated, drop approximately 1/8 cup spoonfuls of batter into the hot oil and fry until golden brown. Remove fritters from hot oil and drain on a paper towel and dust fritters with powdered sugar and serve with maple syrup.

1 comment:

Genie said...

Now I'm re-thinking the breakfast I just ate. My soft corn tortilla breakfast tacos with habenero oil just seems so dull compared to fresh, fried corn fritters.

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