Corn Fritters | Jacques Pépin Cooking At Home | KQED

[@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.

[@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.

[@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.

[@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 ♡

[@caroleangel9287]

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

[@tommydinob]

His videos in his little kitchen make me happy

[@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!

[@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.

[@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

[@BrooklynBear63]

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

[@George-rl3qx]

He’s all class.

[@winstongoodman3244]

At 70, Brings back memories of my Grand Mom making corn frittered / corn cakes. The kitchen smells and aromatic flavors wiffing throughout the downstairs of their country home.

[@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.

[@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!

[@chrsd2536]

Such a comforting voice. Thank you so much KQED.

[@jpallen719]

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

[@szymonmaraszewski1514]

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

[@kqed]

Thanks for watching

[@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?

[@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

[@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.

[@ToddAndelin]

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

[@walk4God]

Papa Jacques!

[@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 !!!

[@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.

[@Forevertrue]

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

[@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.

[@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.

[@francesrivera8668]

I made them this morning thank you

[@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.

[@ataylor340]

He's adorable.

[@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.

[@corycasey]

Legend.

[@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.

[@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!

[@lucklassen]

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

[@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. ❤️🌶

[@DanielMoulton]

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

[@pennyf9886]

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

[@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.

[@TheSkeebeau]

He is a national treasure!

[@jpallen719]

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

[@AmazingArnoldVoice]

Enjoyed watching you cook most of my life, thanks for all you’ve done and shared!

[@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! 🤣

[@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.

[@donnaberube5480]

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

[@daledemary7654]

Jacques Pepin... I love you bro!

[@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.

[@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!

[@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!

[@sgilbe1581]

And the master makes 6. Spreading the oil perfectly.

[@sltdmn8969]

i like seeing jacques pepin! cheers!!!!

[@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. ❤

[@bartman898]

Easily my favorite chef-teacher.

[@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

[@ianbest3677]

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

[@tomboytwig]

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

[@leondelord6141]

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

[@Marge137]

So simple and FAST~. Thanks, Chef!

[@Runningfromtheherd]

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

[@JohnAckerman31]

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!

[@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.

[@Linda7647]

Yum. Just found your channel. Making these tonight.

[@P.F.3.]

Thank you chef! You are loved!

[@sueiverson258]

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

[@goodtimeskmac]

Happy cooking! This guy is the best!

[@thatswhatisaid8908]

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

[@jen9774]

Banana fritters for dessert and pumpkin fritters to die for.

[@RocRizzo]

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

[@thebadbrummie]

I just made these and they came out great. I did forget to sprinkle a little salt be removing them from the pan but it was easy to add after. I found that the oil needed to be around 260 - 280 degrees to get them crispy and brown and I did them for 4 minutes each side.

[@LiseBarrett]

We just made these, to serve on the side with salad for a light dinner...they were Beautiful! Thank You!

[@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..

[@rdl8878]

I love corn fritters.

[@DCFunBud]

Formidable!

[@gg-sb8mn]

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

[@nailbitter310]

I love this man!

[@stephluisa]

Hello Chef. I’m going to try this today with grated zucchini. I also use sparkling water in my matzoh balls and they’re always light and fluffy! Thank you for the many smiles you put on my face every day. You are such a gem 👨🏻‍🍳👏🏼

[@K2kraky1]

They are amazing with a bit of seasoning salt. My family made ours a little thicker and dropped spoonfuls into a deep fryer. They came out like little balls as a great snack food

[@Claudi771]

Love Jacques Pepin❗️💯😃

[@zezmerelda240]

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

[@kasondaleigh]

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

[@Looguat]

He's so adorable

[@AllSven]

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

[@kqed]

Back at you 👍

[@redkap5816]

Pepin video I immediately watch And like

[@jeannieK1117]

Love these! Thank you!

[@kqed]

Thanks for watching!

[@patriciavincent5076]

Precious! ❤️

[@johnnyp6202]

I have always eaten these as a sweet meal rather than savory with butter and syrup...so delicious

[@juliews105]

I adore Jacques!

[@punch6832]

Oh how I love this man.

[@shirleyjhaney1041]

I know fritters and bear claws so yummy!❤

[@-gina1114]

Thank you so much Jacques! I love learning recipes and cooking techniques from you! It’s always a source of joy!

[@fortunatoofamontillado1059]

looks simple and delicious .. gonna try it .. thank you sir

[@restudwiatmojo6448]

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

[@susieangelo6410]

Merci Jacques. Joyeux Noel.

[@larrywakeman4371]

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

[@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.

[@kentstephenson8317]

Thank you Jacques. 👍

[@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

[@bahhumbug9824]

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

[@murathanakordeon]

Wonderful, Jacques Pepin is always an inspiration.