Ok, so in my latest Project Food Blog post (Pizza, remixed. Three ways), I promised you a recipe for the corn fritters that I used as a base for one of the pizzas. This one…
For that recipe, I made the base fairly flat and cut it perfectly round but the recipe was adapted from one I used to recreate the fabulous corn and zucchini fritters we ate at Zazu Farm and Restaurant in Santa Rosa this summer. On returning home from that trip, I was determined to figure out how to make them and was super excited to come across a very similar recipe on a favourite blog of mine, Sippity Sup. I adapted Greg’s recipe slightly as I wanted to incorporate cornmeal in the mix as I really enjoy the texture it brings – a little bit of crunch along with the chewiness of the corn is perfect.
Ingredients
1 cup all-purpose flour *
1/2 cup yellow cornmeal
2 teaspoons baking powder
2 tablespoons butter, melted
2 eggs
kosher salt & pepper, to taste
1⁄2 cup buttermilk
1 medium zucchini, grated
2 cups corn kernels (2- 4 ears depending on their size) **
vegetable oil, for frying
Instructions
Whisk flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, combine butter, eggs, and milk. Add dry ingredients to flour mix and stir until barely combined. Fold in the zucchini and corn.
Add vegetable oil to bring the skillet level to about 3/4-1 inch. Work in batches, dropping 1/4 cup of batter into the hot oil, flattening them with a spatula to desired thickness.. Cook turning once, until golden brown about 3-4 minutes per side. Drain on a paper towel and season with salt while still hot. Serve with dressing/ salsa of your choice.
* for the pizza bases, I used whole wheat flour, hence the darker, less golden colour
** for the corn cake pizza base, I used about 2/3 cup extra corn kernels to replace the zucchini.
*** WARNING! The corn kernels “pop” when you fry them (duh, of course they do Mardi….) and you should wear some type of protective sleeveware/ gloves. No, really. I have a bunch of burn marks (and possibly permanent scars) to prove it. I won’t post those pictures though.. The first time I made these, I had my “frying hand” in the brace for my pinched nerve. Now my hand is better, I fried with bare arms. Just don’t do it!
These are, however, amazing.
By the way, if you liked my remixed pizzas, I would love your vote to move on to Round 6 of Project Food Blog, where we have to create a delicious meal that will travel well. As luck would have it, I am travelling to Niagara Falls to speak at a conference next weekend with one of my best friends and I have the *best* idea for our picnic overlooking the Falls…. Simply click here to vote. You have to be a Foodbuzz member to vote but it’s a simple sign-up process. Once you’re signed up, click the red heart to vote. Thanks in advance. Many thanks for your continued support.
Aha so now I understand the burn marks. You sound too much like me! But these corn fritters are absolutely beautiful, Mardi! And I love fritters! And if this recipe started with Greg and found its way through you then I know it is fantastic! Just gorgeous – fritters and pics!
Yes, anything that is Greg-approved is sure to be tasty!
These look soooo good! Thanks for the warning when cooking them. Love the *Do try these at home* sentence 🙂
Yes, I can’t believe I didn’t think how this would pop and burn me!
Thanks for the mention! I love your version. GREG
Thanks for the inspiration!
These look so great!! I love anything with corn, delicious 🙂
Looks delish! I love how something as simple as corn can make great looking (and I’m assuming tasting) fritters like these.
Yes, I love the pretty corn kernels in the cakes, like little jewels. I like them less popping and burning me…
delicious corn fritters
Your corn cakes look perfect! I’m sure they tasted fabulous too
Yes they tasted great and looked pretty!
Stunning! The colors, the photos – you have a fantastic eye. You know you have my vote!
Belinda thanks so much!
Those corn fritters look amazing! and the photos keep getting better.
Aw thanks Penny!
Wow! Those corn cakes look gorgeous. My mom makes similar fritters, I haven’t had them in ages, you pics have made me crave some right now 🙂
I can’t believe I never had these until very recently!
Well done! Turning your corn fitter into a pizza crust is very creative! Keep up the good work.
Cheers – I thought so too! 😉
Niagara Falls Canada side or US side? These look amazing! I’ve never tried corn cakes before, I’ll make sure to wear protective gear when I give them a try. Thanks Mardi! Have a great trip.
Canada. And yes, wear the protective gear!
i love corn fritters! they’re perfect because they’re so versatile with carrying flavours!
Yes they’re very versatile indeed!
tisis new for me,..looks delicious
the corn fritters look amazing!! well done, and good luck on the competition
Thanks so much.
Sorry about the burns, but these look delicious!
Me too but yes, they were!
Yummy looking corn fritters. You made me giggle Mardi at your bare arm cooking scars – most chefs look like they cut themselves because our arms are scarred, my hands & arms are not too bad because like you, I soon learn to wear long sleeves no matter how hot it gets in the kitchen, but although they’ve definatly faded, there are still some battle scars from cheffing. The price we pay for our loves huh 😉
Yes I have had my share of mishaps in the kitchen recently, that’s for sure!
These do look amazing. Love the crispy golden color!
Pretty AND delicious – what could be better, right?
Those corn fritters look great… The color is beautiful!
Thanks – I love the yellow that cornmeal lends to this.
That first photo. Mesmerising. The crispy bottoms AND crispy tops. So much crispy brown goodness. I’m sad your skin was harmed in the making of this goodness, but feel better knowing you had these to console yourself with.
I like the thought of you making these wearing welding gloves.
Yes but at least it was harmed for a good cause!
Vanja will love these. I usually make a different version, but these look deadly, and “tis definitely the season!!
Oh indeed – gotta use that fresh corn while you can!
Your corn fritters look amazing! Will have to try the recipe out soon! Yum! Good Luck too!
Thanks so much 🙂
I love corn fritters! I have a great Bill Granger recipe that I should really post one day…
Oh Bill Granger – love his recipes!
Oooowwwee! I love corn cakes and baked goods of all kinds and now that I see you’ve done them with buttermilk, my jowls are salivating. I can’t wait to try this recipe out because I really enjoy making arepas, which are a latino/south american/caribbean corn patty with a white queso. (Oh, and I voted for your pizza post.)
Yes, buttermilk makes everything so much better!
I had the same problem being burned with the popping kernels when I’ve made corn cakes! It’s awful!
Your fritters look absolutely delicious! Perfectly fried and golden. Yum!
Congrats on the Top 9!
Well I am glad at least they were tasty to kinda sorta make up for my scars!
I’ve never made corn cakes before so of course you’ve got me thinking about it for dinner next week!
Jason
I hadn’t until recently either and have now made them three times – love them!
I heart this.
I think this recipe is really dangerous. I followed the cautions, however, when flipping one of the fritters, the oil popped sending hot grease all over my hand and the kitchen. I just think there is too much moisture in the corn kernels.
However, the three that did get made were tasty…
Yes well, as always, use extreme caution when cooking with hot oil. I guess I should have written to use tongs to flip the fritters over…
I love corn fritters and these look amazing.
I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful and flavorful vegetarian food.
Thanks – I don’t often cook all vegetarian but I will take a look at your site.
These are gorgeous!
These look amazing, I can’t wait to try it!