Beecher's Street Corn Fritters

If you weren't already familiar, corn fritters are a fried, battered corn snack that is rooted in the history of the southern United States. Though maize was long a staple of indigenous Americans' diet, European settlers are understood to have first started frying corn batter in oil utilizing the large cast iron cookware they brought while crossing the Atlantic. Over time and trade, corn and corn recipes spread through the world. Via trade into Southeast Asia, corn fritters became a staple in Indonesia where they're known as bakwan jagung or perkedel jagung.

We by no means can claim that these little bites tap into all of the impressive history of corn fritters, but this Latin flavor-infused recipe is simply delicious.

Pro Tips:

- The smaller the fritters the faster the fry time will be per side, and the more crisp the interior texture will be. We experienced slightly undercooked centers because our fritters were too large and oil temp too high.

- When scooping your Street Corn into the mixed batter, try to tilt or strain the liquid in the tray to avoid over-wetting your batter. This will lead to excess splattering.

- Make extra crema if you plan on eating the whole recipe in one sitting… double dips were aplenty.