These delicious flavorful corn bites can be either a standalone snack or a side dish for tasty barbecue – and they’re a great way to enjoy those last few warm days before the fall weather starts settling in!
Or in our case, here in Florida, it’s a way to use the last of the fresh summer bounty while the air is cool enough and lacks humidity for you to want to be out over a hot grill or smoker or to fry up some fritters!
There always seems to be more than enough fresh sweet corn to go around here, and I’ve been trying it prepared lots of different ways. My favorite without question is wrapping it up with butter, salt, and whatever other spices come to mind that day, and throwing it on the grill. A good alternative is baking it wrapped up the same way, only with 1 tbsp of water added to each cob, in a 425F oven. Nice and flavorful and not dried out.
And then there’s these little fritter bites, fried up and seasoned and drizzled with just the right amount of maple syrup. They’re the perfect thing to accompany your smoked skillet, your pulled pork, or your blue crabs and shrimp right off the grill!
And yeah, we’re working on getting all those recipes ready to share as well!
I’m still experimenting with whether or not you can make these in an air fryer. My current consistency won’t work – these suckers are too runny – but I’m pretty sure if you add some more flour and make the batter a little thicker, you might be able to get it to work!
Here’s what you need to make these:
Sweet Corn Fritters with Maple Syrup
- 3 cups corn kernels
- 2 ea eggs room temperature
- 1/4 cup all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- 1/3 cup light olive oil
- 4 tbsp pure maple syrup
- Cut the kernels from the ears of corn. To get 3 cups, you need about 3 ears of corn.
- Mix the corn in a small bowl with the eggs, flour, sugar, cayenne, and salt and pepper. Stir until well combined.
- Heat the oil in a lage cast-iron skillet over medium heat. With a spoon or a cookie scoop, drop batter into the oil, spaced apart.
- Cook batter until golden on the bottom, 1-2 minutes, and flip and repeat on the other side, 1-2 minutes.
- Remove from oil and let drain on a piece of parchment or a paper towel.
- Repeat until you've used up all your batter.
- Drizzle with fresh maple syrup and serve immediately!
Pairing note: I don’t have a specific pairing recommendation for this, but I know I love to serve these beside king crab legs, blue crab, or shrimp straight off the grill, and my favorite pairing for those runs the gamut between a sparkling Moscato and a Sauvignon Blanc that’s a little on the sweet side. You don’t want to overpower the notes of the seafood, or you’ll taste more wine than king crab.
Thanks for bearing with me through this crazy move and really busy job cycle. I’m moving back into more original recipe creation and posting, and hope to be offering a lot more in this space soon!
Please let me know if there are any Florida and Southern flavors or dishes we should investigate down here, and if there are any ingredients you recommend we start experimenting with! You won’t see them here until we’ve had a chance to get them down, but we’d like to learn the flavor of the land here!
What are you all cooking these days? Are you headed into colder temps, or are you getting that last bloom of summer still in October?