Corn and Shiitake Fritters Recipe

Corn and Shiitake Fritters Recipe

How To Make Corn and Shiitake Fritters

These deliciously crispy Corn and Shiitake Fritters offer a sweet hint and extra crunch from corn, mixed with shiitake mushrooms and diced sweet onion!

Preparation: 10 minutes
Cooking: 15 minutes
Freeze Time: 5 minutes
Total: 30 minutes



  • 3earscorn
  • 1egg
  • ¼cupmilk
  • ½cupvegetable oil,plus an additional 1 tbsp
  • 3shiitake mushrooms
  • ¼cupsweet onion,diced
  • ¾cupall-purpose flour
  • 1tspbaking powder
  • tspkosher salt
  • ½tspfreshly ground pepper


  1. Cut the corn kernels from the cobs and transfer ½ of them to a blender.

  2. Using the dull side of a knife, scrape the pulp from the cobs into the blender.

  3. Add the egg and milk. Puree until smooth.

  4. In a very large nonstick skillet, heat 1 tablespoon of oil.

  5. Add the shiitake and onion, and cook over high heat, stirring occasionally, for about 5 minutes until lightly browned.

  6. Add the remaining corn and cook, stirring, for 1 minute.

  7. Scrape the mixture onto a plate and freeze for about 5 minutes just until no longer hot.

  8. In a bowl, whisk the flour, baking powder, salt, and pepper.

  9. Stir in the puree, then fold in the corn kernels, shiitake, and onion.

  10. Wipe out the skillet and add the remaining ½ cup of oil.

  11. When it is hot, add eight-level ¼-cup mounds of batter to the skillet and spread them to a ¼-inch thickness.

  12. Fry over moderately high heat for, turning once, for about 4 minutes, until the fritters are golden and crusty.

  13. Drain on paper towels and serve warm.


  • Calories: 1740.54kcal
  • Fat: 123.61g
  • Saturated Fat: 10.93g
  • Trans Fat: 0.90g
  • Monounsaturated Fat: 84.11g
  • Polyunsaturated Fat: 21.98g
  • Carbohydrates: 142.76g
  • Fiber: 11.49g
  • Sugar: 26.66g
  • Protein: 29.37g
  • Cholesterol: 166.06mg
  • Sodium: 1734.34mg
  • Calcium: 468.80mg
  • Potassium: 1389.09mg
  • Iron: 7.83mg
  • Vitamin A: 124.79µg
  • Vitamin C: 22.73mg
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