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Crab and Corn Fritters with Fresh Corn Mayo
Growing up, there was a park on the water outside of Providence, Rhode Island, called Rocky Point, and they used to serve the best clam fritters. When I ate beignets for the first time in New Orleans, I immediately thought of my childhood clam cakes and wondered how I could give beignets a savory turn. This recipe provides a foundation batter that you can vary as you choose; I’ve given you two variations in the box on page 48 to get you started. I particularly like making these with eggplant because it almost melts right into the batter.Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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