Corn Fritters | Jacques Pépin Cooking At Home | KQED

The secret to Jacques Pépin's corn fritters? Sparkling water! Although Jacques uses corn in this fritter recipe, you can substitute a variety of ingredients that you may already have on hand - apples, vegetables, or even meat leftovers.
Helpful frying tip: use a wire rack instead of a paper towel when taking your fritter out of the pan. This will ensure that the bottom doesn't become soggy.
What you'll need: All-purpose flour, baking powder, sparkling water, whole corn, oil, salt
Jacques Pépin Cooking At Home
Episode 116: Corn Fritters, 2020
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/

[@leannerivard223]

I made these last night. I liked them, but I think I used too much oil. Seemed a bit on the greasy side. Mine didn't get as brown either, even though I cooked them for longer than 3 minutes each side. Seemed to be missing a little something. But, they were easy and something different to go with boring old chicken.

[@gringo3009]

Sounds like your oil wasn't hot enough, so it soaked in rather than browning. Just a guess.

[@dasbaumpallen5019]

sounds like the oil wasn't hot enough. ps. chicken's neither old nor boring :)

[@keptyeti]

@@dasbaumpallen5019 What about a retired accountant who happens to be a chicken?

[@dasbaumpallen5019]

@@keptyeti young at heart

[@idigbebop]

Agree. I added a little Parmesan cheese in the batter to flavor it up.

[@caroleangel9287]

Why isn’t there a National Holiday to celebrate this Chef?😊

[@docowensde]

This man is a true cooking Icon. I really love when he says...... "an dats sit". :-) Love this guy. Thank You.

[@thefigtreeguy]

Most of what I know about cooking I learned it from Pépin. Most importantly, though, he gave me the confidence that I needed to cook and create my own recipes.

[@annhutcheson5770]

84 and still going strong, teaching, enjoying his food. A treasure. My first and last favorite chef. From wayyyyy back.

[@lancecarona2554]

I'm with you Ann. My wife and I are watching this as we have our morning cup of coffee, before we head out to work. Jacques is the best.

[@oneitalia2312]

Adorable, friendly, loveable. I love you, Jacques ♡ Thank you for all the great and fantastic things you have taught me over the years. I mostly enjoyed your respect and reverence for your friend Julia while you were in her kitchen together. You clearly gave her the lead, but you would take over so graciously. Jacques Pepin: A Great Man ♡

[@carolynthornton8017]

IN MY VIEW Chef Jacques Pepin is REAL. What we see is what we get. He has never struck me as a show-off trying to impress anyone nor being interested in winning awards. His sole interest is his love of Food & Teaching us how to cook it.

[@ligiapierzchajlo4328]

Any time I feel depressed I watch "Christmas Dinner" wth Julia Child's. It's my best remedy to make me happy. I will not mention duck liver pate I make. Dear God I wish I could cook with you! Just 1 hour! Thank you Mr Pepin for doing what you do. Take care and much love in those difficult times.

[@starboard6372]

Aww...how about this ...plan a little dinner ahead for next Christmas (actually, don't wait that long ) and either get some people to your house or take your delight in cooking to another's...or to a church kitchen, where I KNOW they go all out during the Holidays...and spin out some of the KIDS" recipes...I am tickled to just learn how "tomato roses" are made!! LOL!

[@danf8047]

A master chef still credits others when learning something (South Koreans and their frying) beautiful. C'est vrai que les Coréens sont forts dans les fritures!

[@TheOfficialCaseMade]

3:29 Glad to see Jaques is a member of the 'Ha-sha-sha-sha' club too. Taste buds are temporary, but delicious food is forever.

[@richardcorsillo9819]

Thanks, KQED. You know...for being a San Fran channel, I am glad you all don't push politics on us. God bless you all

[@George-rl3qx]

He’s all class.

[@tommydinob]

His videos in his little kitchen make me happy

[@AForEh]

I just made them with diced bananas, and then finished with powdered sugar....my family was blown away. I couldn’t believe how easy the batter was. (1/2c flour, 1/4tsp baking powder, 3/4c carbonated water). I added some sugar in the batter too, but not necessary. Thank you Jacques Pepin for always giving us simple and efficient recipes that still pack the same punch as a long complex one!

[@Roryu2fan]

I made these for my son and myself a few weeks ago. I salted the batter and put some chopped chives through it too. If you remove from the pan to a paper towel, the place on the wire rack it keeps them real crisp. Enjoy!

[@williammatthews2948]

I cooked these but instead of using flour, I used 1 cup of corn meal and 1 cup of corn. They were amazing. Next time I plan on adding chopped jalapeno's and finely chopped sweet onion.

[@walk4God]

Papa Jacques!

[@chrsd2536]

Such a comforting voice. Thank you so much KQED.

[@Kilgore482]

Jacques, I'm a busy dad and husband and professor without a lot of time to make the good food we love to eat. THANK YOU for the these recipes....they're terrific! Also, how the heck can your mouth bear the heat of something just pulled out of searing oil? Amazing.

[@nancypine9952]

On one show he couldn't remember if he'd salted the pasta water, so he stuck his finger into boiling water and then tasted it.

[@kqed]

@@nancypine9952 😱

[@mahna_mahna]

It comes from years and years of experience. Plus self-inflicted nerve damage. :D

[@nSpiraliArchitectb]

@@nancypine9952 looooool

[@algini12]

There are so many of these corn fritters out there. But I just made Jacques corn fritters, and they are simpler and they are delicious. Just like all his recipes for us.

[@ToddAndelin]

I made these at my sisters cabin for all the kids as a pre dinner snack.. was a huge success so scrumptious...

[@DSmith-gs4tr]

I've seen folks make this treat more complicated than it is. Jacques Pepin gave us a masterpiece without all the fuss. I made these his way and they came out beautifully. Well done, chef.

[@sgilbe1581]

And the master makes 6. Spreading the oil perfectly.

[@BrooklynBear63]

This man is a National Treasure! I find myself talking to him like we're in the kitchen together.

[@jpallen719]

I think this is his best series yet. Really the true essence of Jacques. The home and family....

[@bill8985]

I wish this dude was my neighbor. Been watching Jacques over many years - even back when he hung out with Julia in her kitchen. I love the practicality of his cooking. Merci, mon ami.

[@joannaedwards6325]

Dear Tom Hopkins Thank you from my heart. I will cry when JACQUES PEPIN leaves the Earth as I have now for ALEX TREBECK. It is so difficult when someone goes who has seemed like a friend for so many years. I hope this wonderful chef does a cooking video on his 100th birthday.

[@restudwiatmojo6448]

In my country Indonesia,we call this as"bakwan jagung" This is bakwan jagung ala Jacques Pepin

[@karolynmcelwain7857]

This is a great man, and a great teacher. He is well educated and a worldwide acclaimed chef and artist. What's not to love?

[@heatherjones3972]

We are so lucky to have Jacques - I have his Cooking with Claudine recipe book and that is the book I use all the time - it's well worn.

[@szymonmaraszewski1514]

Seeing this gentleman cook and enjoy his food is so wholesome. Love it! Hats off to you Sir!

[@kqed]

Thanks for watching

[@lizmiller7681]

The master always makes me hungry. Love this guy...

[@ScottALanter]

Wouldn't you just love spend an afternoon in the kitchen with that man? He's so brilliant and just plain likeable.

[@starboard6372]

There is no man on earth that is more darling than Jacques Pepin. Sigh....Seriously...if you had him in your life it would AUTOMATICALLY go from whatever it is now to a star studded 12 !!!

[@appolop8273]

A true cooking legend.

[@ruthgraham3523]

Great COOK, LOVES HIS WINE,Hs it every meal,, HEAR THAT SLERPPING SOUND HE DOES WITH HIS MOUTH? EFECTS OF YRS AN YEARS OF WINE DRINKING.

[@gaggymott9159]

I love the way Chef Jacques can't even wait for the things he cooks to cool down, before he has a taste.. That's me, too! 🤣

[@tomboytwig]

Add scallions and cheddar to the batter, before frying....yum. Must try the sparkling water though - seems like a very good idea.

[@janicekrech8052]

Thank you for your enjoyable contribution to our life and wishing you many more years of doing so. You and your family are a treasure.

[@sueiverson258]

Bet you could make these with cornbread batter and jalapenos then serve it with grated cheddar and sour cream. Yum.

[@Forevertrue]

Genius at cooking, teaching, and life. Love this old man.

[@GraemeWilliams21]

My family has been making corn fritters for years and it's wonderful that you've spread the word on these delicious little things. Looking good as always, Jacques.

[@GraemeWilliams21]

@Bedrock Miner Don You don't use cornmeal for fritters. You use pancake batter with chunks of corn in it.

[@thatswhatisaid8908]

I love these, I've made them twice now. So good!

[@pennyf9886]

Always inspiring us to cook more and be ourselves Jacques. Thank you!

[@francesrivera8668]

I made them this morning thank you

[@maegardnermills4292]

❤❤❤❤❤❤❤❤❤❤❤ I love your cooking. When you took a bite and I heard that crunch sound, I wanted to make this recipe. It is simple ingredients. I just read that they were Native American cooking. ❤

[@lucklassen]

I love Jacques Pépin so much...I could watch him for hours....

[@DavesMathVideos]

Well, I just happen to have some canned corn and flour on hand... And could use a nice snack...

[@nailbitter310]

Don’t forget the sparkling water.

[@patrickohennesy6539]

How were they

[@rdl8878]

I love corn fritters.

[@tomlewis632]

I love this man! I wish I could cook these with him. And enjoy it with a few glasses of wine. And talk about his experiences. It would be worth more than gold to me.

[@Linda7647]

Yum. Just found your channel. Making these tonight.

[@leondelord6141]

American today. My mother would have loved this recipe. She loved corn.

[@TheSkeebeau]

He is a national treasure!

[@jpallen719]

This is literally his best series.... I love this man.

[@donnaberube5480]

Corn fritters ....ah. C'est la vie :) The best

[@DCFunBud]

Formidable!

[@ianbest3677]

A classic for us, is to make them with zucchini flowers. So good

[@albazamora1767]

Those fritters and a salad and you have a great lunch, or some vegetable soup with them and you have a great dinner! Thanks Mr. Pepin!

[@poppyhimbo]

im making chili this weekend and these fritters will be great with it!! happy cooking

[@redkap5816]

Pepin video I immediately watch And like

[@Marge137]

So simple and FAST~. Thanks, Chef!

[@AllSven]

There’s Jacques up there 👆...here’s my 👍.

[@kqed]

Back at you 👍

[@daledemary7654]

Jacques Pepin... I love you bro!

[@mickeystallone1740]

1/20/2022. Austin Tx 32^. Brrr. I just made these. So simple and delicious. I made 2 batches one with added salt. They were a lot tastier. Perfection comfort food for this cold day . Love & admire you Jacques. ❤️🌶

[@Mzoomtwo]

please make a show on what kind of pots and pans are good to use for cooking , thank you

[@kqed]

We will ask him!

[@ScottALanter]

@@kqed That would be awesome if he could do that for us. I notice he uses metal utensils on non-stick cookware. I would really like to know the brand of cookware he uses. For some reason, I can't get non-stick cookware to last even using rubber spatulas.

[@cherylanderson3340]

@@ScottALanter I flinched when I saw him use a small metal spatula, then noticed he never scraped it over the surface, exactly. Used just an edge to lightly lift a corner to check doneness, then lightly slid under to remove from pan. I have a couple good nonstick pans with thick bottoms to help hold & distribute heat on uneven burners which have held up very well. I use only wood or nylon heat redistent, flexible spatulas though. Maybe that's an "anodized" pan.

[@ScottALanter]

@@cherylanderson3340 - LOL! I even said outloud, "No, Jacques!!! Not on a non-stick, bud."

[@worldcitizeng6507]

@@kqed can you also please ask Jacques how to maintain a healthy herb garden? he also talked about his herbs garden in almost every show, thank you

[@treybray5014]

When I get the chance, I'll make these with a garlic mayo

[@sltdmn8969]

i like seeing jacques pepin! cheers!!!!

[@insertclevername4123]

Ah, the return of "You should let it cool, but I have a hot mouth" followed by several seconds of obvious existential panic.

[@Hamburgler6.9]

Lmao

[@algini12]

I remember Julia telling him he had an asbestos mouth. But even THAT was almost too hot for him, lol

[@ChuckD99]

@@algini12 the asbestos mouth already makes me laugh hahaha

[@Ysa632]

Turned out really good! My daughter kept saying they tasted sweet and we thought it was from the corn. Then I made a second batch with very small, diced apple pieces, and then I noticed that the sparkling water was raspberry. Lol very spot on better! Fast and simple they take a little longer than, three minutes on each side but recipes are like that sometimes

[@bartman898]

Easily my favorite chef-teacher.

[@patriciavincent5076]

Precious! ❤️

[@goodtimeskmac]

Happy cooking! This guy is the best!

[@judyruane5930]

I make my own batch of self rising flour. 4 cups AP flour, 2 tablespoon of baking powder, 2 teaspoon salt. This would be a great way to use. Thanks for this super easy recipe.

[@ccc4102]

Good to know. Thanks.

[@cherylanderson3340]

I'm wondering how long 4c AP flour, 2 T baking powder, & 2 tsp salt remain viable, & if the proportions change if using organic, and or whole grain flours?

[@judyruane5930]

I use for pancakes... cobbler (call it a cuppa cuppa cobbler I cup of sr flour, I cup of sugar, 1 cup of milk.). Mix with beer for frying gush. So I use up. Don’t know the answer to your question,

[@judyruane5930]

Of course you could make a smaller batch..

[@madelinejones9745]

😋😋😋😋😍🥰❤, will do this morning with leftover corn! 😘

[@phil2u48]

I love these with salmon cakes that can be made just after them in the same skillet.

[@kqed]

That sounds delicious!

[@JohnAckerman93]

I just love watching Jacques cook. I always learn something new every time I watch him. I still remember watching him and Julia Child on PBS every weekend. The two of them were a great pair. Thank you for all you do in the kitchen Jacques. Happy Cooking!

[@jen9774]

Banana fritters for dessert and pumpkin fritters to die for.

[@amelieheydorff950]

Just tried those and they are soooo easy, mess free and super yummy for kids and grown ups!! Thank you Jacques Pépin!! I will always love your cooking style!

[@jeannieK1117]

Love these! Thank you!

[@kqed]

Thanks for watching!

[@shoutatthesky]

I wish Jacques would do a video where he just lists different kind of fritters - "corn fritters, apple fritters, zucchini fritters, potato fritters, paua fritters, ...". I just love the way he says 'fritters'! It would also be a great ASMR/ sleep track!

[@paulm1145]

Paua fritters, you must be a kiwi

[@shoutatthesky]

@@paulm1145 I'm from Aotearoa, yes👌

[@lemonnlimelight2760]

Very simple Tx 4 sharing

[@bahhumbug9824]

A meat fritter?? Ooooh, I'll have to try that using JP's method. Going to try the apple one first.

[@shirleyjhaney1041]

I know fritters and bear claws so yummy!❤

[@Runningfromtheherd]

Excellent. My mother made apple fritters with a thin batter and I keep thinking about them. Thank you!

[@gg-sb8mn]

Sometimes it's just so worth the pain to get it into your mouth real fast. Just can't wait! !!

[@RocRizzo]

Love these simple recipes,with stuff we always have at home.

[@zezmerelda240]

simple. beautiful. i'm guessing delicious. thank you, chef! you make good cooking look less intimidating.

[@Claudi771]

Love Jacques Pepin❗️💯😃

[@DanielMoulton]

Half cup flour, 1/4 tsp baking powder, 1/2 - 3/4 cup sparkling water, 1 cup of corn - easy

[@greglongo3744]

Why are you so amazing?! Thank you.

[@LMays-cu2hp]

Thank you.

[@stevehaahn677]

My wife used to make them like that. To me those are corn pancakes. To me the batter has sugar and is thick enough to spoon into enough oil to deep fry.

[@kvk1960]

OMG my God he is beautiful and just gets better with age. So why did I never meet anyone like him in my life? *sigh*

[@joannaedwards6325]

But we gals STILL dream. sigh . . . .I await here in my bed, freshly showered and shampooed. I hear my darling JACQUES singing in my bathroom. He enters and says, " Here we are." 💤💤💤💤💜😜

[@joannaedwards6325]

@Bedrock Miner Don ??????? In that post I was in my bed dreaming of JACQUES PEPIN 😜

[@RataStuey]

Brilliant

[@flowercook3915]

I'll purposely cook a couple extra ears of sweet corn to make these in the summer,and use my sourdough discard as part of the batter,sometimes a little shrimp goes in,and that's supper! Maple syrup or gochujang for a dip. The sparkling water is a great addition.

[@sithyq3480]

I serve often last night's dinner vedgetables in fritter with the fish or bird my husband brings home. He always laughs when I stress because I don't have allium to serve with the fritter! It's the perfect meal! I also serve a bean fritter too! Whatever breakfast I make, I serve with a pickled or boiled sour berry or vegetable which helps with digestion on such a fatty dish. My current seasonal favorite is a parsnip mash latke with pickled red onion and pan fried perch with fatty yougurt. My daughter likes it with blackberries; but my husband thinks it's not enough hearty. I give him a Mexican salsa to go with it and add a fried egg to help with his calories.

[@watscrackalacking]

that was really frantic!

[@Looguat]

He's so adorable

[@applepie4462]

Julia Child use to call the not so pretty side "the Non-Public side"!!! Lol!!! That was about crepes. I bet if you took some cheese and salsa this corn fritter could go Southwestern. I

[@Hamburgler6.9]

Can I put machaca in it too? Machaca and corn fritters with some salsa and cotija?

[@nailbitter310]

I love this man!

[@murathanakordeon]

Wonderful, Jacques Pepin is always an inspiration.

[@kasondaleigh]

I’ve always wanted to know this!!! Thank you!

[@larrywakeman4371]

MMMMMMMMMMMM!!!!!! LOVE this I must try it! I love making Chef Jacques recipes- Essential Pepin cookbook and the dvd set is phenomenal!!! Kim!