2017-08-31 / From The Garden

The Best Sweet Corn Flipping Fritters

By Cynthia Gibson

Aquidneck Island and most of southern Rhode Island is known for butter and sugar varieties of sweet corn. It is difficult to grow corn in a backyard because wind is necessary for the tassels to pollinate, and you need quite a few tassels. So, to get your heart’s delight of those fabulous golden ears of sweet corn, visit a local roadside stand, a farmer’s market or a produce orchard like Sweet Berry Farm in Middletown.

If time allows for a short road trip, there is simply no place like Walker’s vegetable stand in Little Compton. Their “Corn of the Day” sign is up and will describe the ears for sale that day. The nearby bakery has seasonal berry pies to die for and iced cappuccino to go. Take your coffee and wander through the outdoor aisles of heirloom tomatoes and squashes until you get to the corn.

Sweet corn brings many memories of past clambakes, cookouts and parties. The corn is in peak season, so create new memories with this glorious vegetable.

Here is a recipe for corn fritters that has been in our family for ages and is always a treat to look forward to on weekends.

Corn Fritters with Maple Syrup

Serves 6-8

2 cups cooked sweet corn,
off the cob
1 egg
1 tbsp. sugar (optional), since I
serve mine with maple syrup I
leave it out.
1/2 cup whole milk
1½ cups sifted all-purpose flour
1½ tsp. baking powder
1 tsp. salt
One dash of pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. melted butter
Vegetable oil for deep frying
Your choice of maple syrup or
powdered sugar for topping.

In a large mixing bowl, add sugar to the milk and beat in the egg. Sift all the dry ingredients and add it to the egg mixture. Add the corn and melted butter, and mix well until all ingredients are blended.


Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Using a cooking thermometer, heat oil to 375 degrees. As a test, drop a teaspoon of the fritter mixture; if it turns golden brown, flip it to the other side. Chopsticks are great for turning your fritters; metal tongs will also do nicely. You do not want your fritters brown, just golden brown (if they are dark, turn down the heat). A test is always the best policy when using hot oil. Use a tablespoon to make the rest of your fritters.

Place the fried fritters on paper towels to absorb extra oil, transfer to serving platter and serve immediately. Drizzle with powdered sugar or maple syrup. Warming the syrup is an added treat to this old-fashioned recipe from Ohio.

Grilling Tip:

When planning your next cookout, plan two ears per person. Wrap the individual, husked ears in foil with a drizzle of extra virgin olive oil or butter, and pop them on the grill. The ears should be placed in the center of the grill as they take longer to cook than burgers and dogs, about 25 to 30 minutes. The ears will stay warm inside the foil wrap for about 10 minutes.

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