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Crispy Corn Fritter Sandwich

Summer 2018
F201804018.jpg
food and drink

BY: Christopher St. Onge

At the heart of this sandwich is a crunchy, tempura-ish battered corn patty. The rest—roasted peppers, basil and avocado-mayo—are a tried-and- true combination of the best summer has to offer. If you can find it, buy flavourful yellow corn instead of the very sweet peaches and cream—you want to taste the corn.

CORN FRITTERS
4 ears of corn, husked
1 tbsp (15 mL) butter
1 tbsp (15 mL) canola, grape-seed or vegetable oil, plus extra for shallow frying
½ medium red onion, thinly sliced
Salt and freshly ground black pepper
⅓ cup (80 mL) buttermilk
1 egg
¼ cup (60 mL) all-purpose flour
¼ cup (60 mL) cornstarch
Pinch cayenne
2 small ripe avocados
¼ cup (60 mL) mayonnaise
Few dashes favourite hot sauce
4 soft brioche-style buns, lightly toasted
2 large roasted red peppers cut into strips
2 cups (500 mL) loosely packed basil leaves

1. Stand corn on end and remove the kernels with a large knife; discard cobs. Heat butter and 1 tbsp (15 mL) oil in a large skillet over medium heat. Combine corn and onion in pan, season with salt and pepper and cook for 4 minutes until tender-crisp. Let cool completely.

2. Meanwhile, whisk together buttermilk and egg in a small bowl. In a separate large bowl, whisk together flour, cornstarch and cayenne; season flour mixture with salt and pepper. Once corn mixture is cool, pour buttermilk mixture over flour mixture and stir until just combined; fold in corn mixture.

3. Heat ⅛-inch (3-mm) depth of oil in a large skillet over medium-low heat; drop ⅓ cup (80 mL) batter in a skillet. Use bottom of measuring cup to flatten into a 3½-inch (9-cm) patty; repeat with as much batter as will fit in the pan. Fry for 4 minutes per side or until golden and crisp. Repeat with remaining batter. Keep cooked patties warm in a low oven by arranging in a single layer on a rack set over a baking sheet.

4. When ready to serve, mash avocado, mayonnaise and hot sauce together in a small bowl. Spread bottom buns liberally with the avocado-mayo. Arrange 2 patties on each of the bottom buns, top with strips of red peppers, then a handful of basil leaves. Place top buns over and serve while the patties are still warm.

Serves 4

What to Serve

LCBO#:497214
$3.45  
F201804018.jpg
food and drink

Crispy Corn Fritter Sandwich

Summer 2018

BY: Christopher St. Onge

At the heart of this sandwich is a crunchy, tempura-ish battered corn patty. The rest—roasted peppers, basil and avocado-mayo—are a tried-and- true combination of the best summer has to offer. If you can find it, buy flavourful yellow corn instead of the very sweet peaches and cream—you want to taste the corn.

CORN FRITTERS
4 ears of corn, husked
1 tbsp (15 mL) butter
1 tbsp (15 mL) canola, grape-seed or vegetable oil, plus extra for shallow frying
½ medium red onion, thinly sliced
Salt and freshly ground black pepper
⅓ cup (80 mL) buttermilk
1 egg
¼ cup (60 mL) all-purpose flour
¼ cup (60 mL) cornstarch
Pinch cayenne
2 small ripe avocados
¼ cup (60 mL) mayonnaise
Few dashes favourite hot sauce
4 soft brioche-style buns, lightly toasted
2 large roasted red peppers cut into strips
2 cups (500 mL) loosely packed basil leaves

1. Stand corn on end and remove the kernels with a large knife; discard cobs. Heat butter and 1 tbsp (15 mL) oil in a large skillet over medium heat. Combine corn and onion in pan, season with salt and pepper and cook for 4 minutes until tender-crisp. Let cool completely.

2. Meanwhile, whisk together buttermilk and egg in a small bowl. In a separate large bowl, whisk together flour, cornstarch and cayenne; season flour mixture with salt and pepper. Once corn mixture is cool, pour buttermilk mixture over flour mixture and stir until just combined; fold in corn mixture.

3. Heat ⅛-inch (3-mm) depth of oil in a large skillet over medium-low heat; drop ⅓ cup (80 mL) batter in a skillet. Use bottom of measuring cup to flatten into a 3½-inch (9-cm) patty; repeat with as much batter as will fit in the pan. Fry for 4 minutes per side or until golden and crisp. Repeat with remaining batter. Keep cooked patties warm in a low oven by arranging in a single layer on a rack set over a baking sheet.

4. When ready to serve, mash avocado, mayonnaise and hot sauce together in a small bowl. Spread bottom buns liberally with the avocado-mayo. Arrange 2 patties on each of the bottom buns, top with strips of red peppers, then a handful of basil leaves. Place top buns over and serve while the patties are still warm.

Serves 4

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