Daddio Corn Fritter

This mouthwatering cross between a cornmeal pancake and fritter is outstanding with corn, in season and fresh off the cob, or with frozen corn kernels.



4 ears of corn

2 eggs

1 cup whole milk

2/3 cup corn meal

5 TBSP. all purpose flour

2 TSP. Dip Me Daddio

1/2 TSP. Kosher salt

3 TBSP. Olive Oil or Vegetable oil.


Directions: In a large mixing bowl, beat together eggs and milk. With a fork, beat in cornmeal, flour, Dip Me Daddio and salt. Cut corn kernels from the cob and add to mixing bowl. Scrape the cobs with the back of a knife to extract juice and add to batter. Stir until combined. Heat oil in a large skillet over medium heat until it shimmers and scoop 1/4 cups of batter into pan. Cook until edges of fritter are set and bottom is golden brown, approximately 3-4 minutes. Flip fritter and cook another 2-3 minutes until golden.