Fried Corn Cakes

By Mark Bittman

Fried Corn Cakes
Yunhee Kim for The New York Times. Food stylist: Paul Grimes. Prop stylist: Megan Hedgpeth.
Total Time
15 minutes
Rating
4(246)
Comments
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Ingredients

  • Neutral oil
  • ¾cup cornmeal
  • ½cup flour
  • 2teaspoons baking powder
  • 1egg
  • ¾cup milk
  • 2cups corn kernels
  • Add milk if needed

    • Garnish

    • Parsley
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Put neutral oil in a skillet on medium heat.

  2. Step 2

    Combine ¾ cup cornmeal, ½ cup flour and 2 teaspoons baking powder.

  3. Step 3

    Beat 1 egg with ¾ cup milk; pour into dry ingredients along with 2 cups corn kernels.

  4. Step 4

    Add milk if needed.

  5. Step 5

    Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.

  6. Step 6

    Garnish: Parsley.

Ratings

4 out of 5
246 user ratings
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Comments

Hannah B

The basic proportions of this recipe produce an excellent corn cake, but on its own, it does produce a bland product. I added salt and pepper, and would add some cayenne next time. Also, I fried them in bacon fat, which added a lot.

cook from sfnm

this recipe can only serve as a base as it is pretty bland. next time will add jalapeno, SALT, and possibly cheese.

Hilary

Delicious and quick -- some of us ate them with yogurt and cilantro; others with maple syrup. Next time I'll add some salt to the batter, and perhaps some chopped jalapenos.

Alex

Trying to understand the absence of salt in this recipe? Verrrrry bland.

Yum

Great vehicle for leftovers. I added a handful of grated cheddar, some coarsely chopped green beans, and red pepper flakes. (Also, as everyone has already pointed out, salt.)

MM

Wisconsin German corn fritters … serve with butter and real maple syrup to taste … my Milwaukee German mom came from a farming family and always served one dinner a summer of nothing but corn fritters made with corn fresh off the cob. I never knew how she made this childhood favorite until I found this recipe …

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