Corn Fritters Recipe With Tomato Salsa

Turn your tender, homegrown corn into this delicious, generously flavored snack.

| November 2012

The Kitchen Garden Cookbook

Featuring delicious seasonal recipes to help make the best use of homegrown produce, “The Kitchen Garden Cookbook” is packed with imaginative, inspiring ideas to turn your beautiful bounty into delicious dishes. With techniques and expert advice to help you harvest, preserve and prepare your crops successfully, this cookbook is the fruit-and-vegetable-grower's perfect kitchen companion.

Cover Courtesy DK Publishing

Get the most out your garden with more than 200 recipes organized by season and crop. In The Kitchen Garden Cookbook (DK Publishing, 2011), Caroline Bretherton has complied ideas for harvesting, preserving and enjoying almost any fruit or vegetable. In this excerpt from the summer section, find a way to transform recently grown corn into enjoyable fritters. 

Buy this book from the GRIT store: The Kitchen Garden Cookbook.

More from The Kitchen Garden Cookbook:

Potato Wedges Recipe With Cajun Spices 

Home-grown corn is so tender that there is no need to cook it before making these fritters. The generous flavors used here will turn your corn into something the whole family will enjoy.

When to pick corn

Pick corn when the silky tassels at the top of the plant are withering and brown. Ripe kernels should produce a milky white liquid when pressed. Eat corn as soon as possible after picking. If you must store it, keep the outer husk intact, and it will stay fresh for 2-3 days in the fridge.

How to preserve corn

Corn can be used in chutneys, pickles and relishes. To freeze, cut the corn off the cob with a sharp knife and blanch for 2 minutes, then cool and freeze for up to 12 months.

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