Savory Corn Fritters
Corn fritters are often sweetened, but when you make them with our Yellow Mustard Marinade seasoning, they become earthy and herbaceous, with that bit of sweetness you associate with corn. Don’t skip the salt; it brings out all the flavors beautifully and allows the sweet corn to pop against the earthy mustard.
Remember to keep your cooking oil at a medium heat, so it can cook the fritters thoroughly without burning the outside. If the outside cooks too fast the interior will still be wet and goopy. Low heat and patience will do the trick. Serve as an appetizer with sour cream and chives for dipping, on the side with some Sticky Kickin’ Chicken, with a Grilled Portobello Mushroom Burger, or as a delicious vegetarian main dish.
2 Tablespoons Yellow Mustard Marinade
2 Tablespoons cold water
1 ¼ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon Fine Sea Salt
1 teaspoon Granulated Brown Sugar
2 large eggs
⅔ cup whole milk
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
¼ cup finely chopped scallions
Vegetable oil, coconut oil or shortening, for frying
1. Stir Yellow Mustard Marinade and cold water together into a thick paste. You can let this sit for an hour or two to let the flavors develop.
2. Put flour, baking powder, Fine Sea Salt, and Granulated Brown sugar in a large bowl. Whisk together until fully combined.
3. In a smaller bowl or a large measuring cup, whisk together mix eggs, milk, and mustard/water mix. When combined, pour that into the flour mixture, and thoroughly combine. Fold in the corn and scallions.
4. Heat a cast-iron skillet over medium-low and generously coat the bottom of the skillet with oil.
5. Once the oil is shimmering hot, add a scant ¼ cup of batter to the skillet and flatten the batter until it is round. You should fit 3-4 fritters in the pan. Fry about 2 minutes, or until the sides look dry and there may be some bubbles in the top of the fritters. The bottom should be golden-brown. Flip, then cook for an additional 2 minutes. Add more oil as needed.
6. Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.
