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Baked Corn Fritters

By August 25, 2011December 16th, 2014Appetizers, Recipes, Vegetarian


I know things have been pretty quiet around here, and I’m so sorry. We’ve been in a rush and working double time to be able to take off tomorrow morning for Minnesota. We’re making a short trip for a relatively brief period of time to visit family and do a few things like oh I don’t know, GO TO IKEA!


Needless to say, dinners this week have been well, a little lazy. On the way home from work on Monday, Neil and I decided to stop by the grocery store, but go our separate ways and choose our own meals for the week.

Let’s pause a moment and consider the excitement and childlike glee I felt about this little marital diversion. I love being married, I really do. But I remember my single days, back when I went to the store and bought whatever I felt like. And I did, and in retrospect I should have done it more often, because it was glorious. Then again I ate Oreos for dinner more often than I care to admit.

So off we went, and when we reconvened at the checkout, we each had picked out….


Salad. We both picked salad. I don’t know if we’ve gotten boring or just practical but all I wanted was a big salad covered in vegetables and Greek yogurt. And that’s literally all we’ve eaten for three days.


Coming up on the day before our trip, we still had two ears of corn left and decided to try to healthify a recipe for deep fried creamed corn, a treat we sometimes get at one of our favorite restaurants.


½ cup flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 ½ teaspoons salt
1 ½ teaspoons coriander powder
½ teaspoon cumin powder
½ teaspoon dark brown sugar
2 large eggs
Splash of lemon juice
2 cups fresh corn, kernels sliced off the cob


  1. Preheat oven to 425° F. Oil a baking sheet (important)
  2. Whisk together the dry ingredients (flour – brown sugar) in a large bowl. Whisk in the eggs and lemon juice. Stir in the corn and add additional salt to taste
  3. Drop rounded tablespoons of the batter onto the baking sheets, leaving at least 1 inch between each fritter.
  4. Bake on middle rack for 10 minutes; the fritters will be golden brown on the bottom. Remove from the oven after 10 minutes and flip fritters. Return the pan to the oven, and bake for an addition 8-10 minutes.
  5. Remove the pan from the oven and let cool slightly before transferring to a paper towel-lined dish to absorb excess oil (there won’t be very much, if any).

They were like little corn cookies, and we broke them up and tossed them in with our salads for an extra bit of salty and somewhat crunchy treat. I think next time I’ll throw in a few bread crumbs and maybe some more heat (to appease Neil), but other than that, they were just perfect!

Well it’s getting late, and we still have to pack, pack some more and hope we packed everything. Talk to you from the road!