Riverland Farm

Great with any barbecue.




Cook's Illustrated

Prep Time

20 minutes


  • 3 ears of corn
  • 1 large egg, beaten lightly
  • 3 tbsp cornmeal
  • 2 tbsp heavy cream
  • 1 shallot, minced
  • 1 tsp salt
  • pinch cayenne pepper
  • 1/2 cup corn or vegetable oil
  • 3 tbsp all-purpose flour


Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne.

Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.


Batter can be refrigerated up to 4 hours.

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