Spicy Maple Corn Fritters

A recipe for sweet and spicy corn fritters, inspired by the local farmer’s market.

Spicy Maple Corn Fritters ~ Savory Simple

I’m so incredibly lucky to live in an area full of beautiful farmer’s markets.  I could spend hours walking around on a Sunday morning, just looking at the colorful stands and smelling the fresh produce.  Row after row of fruits, vegetables, flowers, breads, meats, cheeses, local coffee… get the idea? It really is a food lover’s paradise. And I’m right in the middle of it.

Market Collage
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I’m trying to get better about letting the market dictate what I make.  I’ve always kept a long running list of recipe ideas.  I’ll see a photo and say “Yes, I want to make that!” Something will inspire me and I’ll run to the store or the market.  But the market is its own inspiration, a land of creativity just waiting to be explored.  So on Sunday I tossed my plans for the week and followed my instincts.  What did I wind up with?  Corn.  Beautiful, sweet corn. And plump, ripe blueberries.  I had no idea what I wanted to make but I knew I had to have them.  Within a few minutes of returning home and unpacking my groceries I knew what I would be making: corn fritters and blueberry corn muffins.  Here are the fritters.  Keep an eye out for the muffins later this week!

 

Spicy Maple Corn Fritters
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A recipe for sweet and spicy corn fritters, inspired by the local farmer's market.

Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 6 servings
Author: Jennifer Farley
Ingredients
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cayenne pepper
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 tablespoons maple syrup
  • 4 cups fresh or frozen corn
  • A neutral high heat oil such as vegetable or canola
  • Powdered sugar for garnish
Instructions
  1. Whisk together the flour, sugar, salt, baking powder and cayenne pepper.
  2. Whisk in the eggs, milk, and maple syrup.
  3. Fold in the corn.
  4. Heat the oil to 365 degrees F in a deep fryer or large pot.
  5. Gently drop in small spoonfuls of the batter and allow to cook on each side until golden brown.
  6. Allow to drain on paper towels.
  7. Serve immediately. Sift powdered sugar on top before serving.
Recipe Notes

Adapted from The Pioneer Woman Cooks

 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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