Corn Fritters with Buttermilk-Chive Dressing

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Gourmandise Corn Fritters

Corn Fritters with Buttermilk-Chive Dressing

Course: Appetizers, Breakfast & Brunch
Chef John Pitblado’s fried chicken recipe has inspired many a get together, picnics and excuses to party, but this is the first time it’s inspired a whole new recipe. These corn fritters are fried and adorned, like John’s perfectly fried chicken, with Maldon salt (any flaked salt will work) and a sprig of herbs, Have fun with these and keep them warm in a low oven while you wait four your guests to pile in.
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  • 1/2 cup All purpose flour
  • 2 Tbsp Cornmeal or dried polenta
  • 2 tsp Sugar
  • 1/2 tsp Baking powder
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Fresh or dried thyme
  • 1 Egg
  • 1/3 cup Milk
  • 1-1/2 tsp Salt
  • 2 cups Corn kernels or about 5 ears

For the dressing:

  • 1/4 cup Buttermilk
  • 2 Tbsp Sour cream or creme fraiche or plain yogurt
  • 2 Tbsp Mayo
  • 2 tsp Fresh lemon juice
  • 1/4 cup Fresh chives minced
  • 1/2 tsp Salt and pepper to taste


  • Bring a pot with 1-1/2″ of vegetable oil on the stove and turn the heat to medium (you’ll need to work with the oil at 360F).
  • Place the egg, milk, salt and corn in a medium bowl and whisk to break up the egg. Add the dry ingredients and mix until only just combined.
  • Once the oil gets to the right temperature, drop in with two spoons or use a portion scooper (aka ice cream scooper, cookie scooper or lunch lady’s third hand). Fry until golden brown- and I mean dark.
  • Place fritters on a cooling rack or cookie sheet lined with a towel. Serve warm with buttermilk dressing.