Sweet Corn and Fresh Oregano Fritters

  • Yield:

    12 to 16 fritters (4-6 Servings)

  • Cuisine:


  • Course:

    Side Dish


4 ears corn, white or yellow, or a mixture
1/4 yellow onion
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt, or sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh oregano
1 egg
1 to 2 tablespoons extra virgin olive oil


  1. Cut the kernels from the corn by holding an ear, base down, in a bowl and, with a sharp knife, cutting close to the cob in downward strokes.
  2. Using a grater, grate the onion. Using your hands, squeeze the onion as dry as you can.
  3. Put the corn and onion in a bowl, sprinkle with the flour, baking powder, half the salt and the pepper and 2 tablespoons of the oregano and mix. Add the egg and mix well.
  4. In a frying pan over medium high heat, pour in enough olive oil to film by a scant 1/4 inch.
  5. When it is hot, drop the corn mixture by heaping teaspoons into the oil, about 1-inch apart. Press down gently with the back of a wooden spoon and fry until golden brown, about 2 minutes. Turn and fry the other side, about 1 minute.
  6. Remove to a paper-towel lined platter to drain. Repeat, adding more oil and reducing the heat if necessary. To serve, sprinkle with the remaining sea salt and oregano and serve hot or warm.