Saturday, December 4

Mint and Corn Fritters

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Mint and Corn Fritters Recipe

By Tammy Algood Published: June 1, 2016

  • Yield: 12 Servings



  1. In a mixing bowl, combine the corn, pecans, shallots, mint, salt and pepper. Add the egg and whisk in the flour to make a thick batter. Place oil to a depth of 1⁄4 inch in a large skillet over medium-high heat.
  2. With floured hands, pat about 3 tablespoons of the batter into a fritter. Place in the skillet so that the fritters do not touch. Fry, turning once, around 3 minutes per side or until golden brown. Drain on paper towels. Serve with sour cream.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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