This week's work ·
Sweet corn fritters, with room for the last handful
Six ears of corn make the mixing bowl matter. Leave space to fold the kernels through, then give the fritters enough room in the skillet.
Market corn makes a good argument for staying in the kitchen a little longer. Shucking, cutting and gathering the scattered kernels are pleasant jobs to share; the frying needs one person's attention. Set out the bowls before the oil goes on, and put the draining rack somewhere safely away from the burner.
This batter starts with separate dry and wet mixtures, then takes a generous quantity of corn. Ear sizes vary, so choose the final mixing bowl by the space left above the ingredients, not by how neatly it fits beside the stove. A spoon needs room to turn the corn without pushing it over the rim. Use a larger bowl if necessary.
Keep the kernel cutting on a stable board or securely supported work surface. Balancing a cob above a deep bowl saves a little clearing up but gives the knife a less certain place to work. Gather the kernels and scrape out the corn's milky juices after cutting. Keep hands clear of the blade.
Two mixing sets, two useful compromises
The mid-priced Cuisinart stainless steel mixing bowl set with lids is our choice when the bowls will also cover everyday preparation. It includes lids, and its useful depth and nesting make it a practical cupboard set. The higher-priced OXO Good Grips blue-and-gray three-piece set has stainless interiors, plastic exteriors and non-slip bases instead of lids. Both list nominal capacities of 1.5, 3 and 5 US quarts. That is listed volume, not tested working space for six ears of corn.
Cuisinart's covers are a benefit to check rather than a reason to expect a perfect seal. Lid fit is inconsistent: snug-fitting sets exist alongside covers that do not close properly. Rust-like spotting is another real concern. Inspect the bowls and try all three lids before relying on them for covered preparation; do not treat them as spillproof transport containers.
OXO's base grip is the reason to spend more here. It can make folding and whisking less awkward when the other hand is busy. Weight is a matter of preference, and the outer shell brings a separate drawback: water can become trapped between the layers, including after hand washing. Paying more does not remove care problems or establish a longer life.
For this recipe, keep either set away from the hot skillet, especially the OXO plastic shell. Neither bowl is a cooking pan. If your existing bowls have enough headroom, keep them; the important purchases are not necessarily new ones. A suitable skillet, turner and draining rack still do their own jobs, and a mixing set does not replace them.
On a small screen, scroll the table sideways to compare both choices.
| What matters | Cuisinart Stainless Steel Mixing Bowls with Lids | OXO Good Grips stainless mixing bowls — Blue/Gray |
|---|---|---|
| Budget | mid-priced | higher-priced |
| Construction | Stainless steel; grade not specified | Stainless steel interiors; plastic exteriors; non-slip bases; steel grade not specified |
| Included pieces | Three nesting bowls with matching storage lids | Three nesting bowls without lids; non-slip bases |
| Best fit | Covered prep when all lids seat properly | Grip while mixing, with separate food storage |
| Worth knowing | Inconsistent lid fit and rust-like spotting; dry under rims | Substantial feel not for everyone; water can become trapped between shell and steel, including after hand washing |
| Care | Dishwasher-safe per manufacturer; inspect and dry before nesting | Dishwasher-safe per manufacturer; water inside shell needs seller/manufacturer resolution, not a promised washing-method fix |
| Stated capacities | 1.5, 3, 5 US quarts | 1.5, 3, 5 US quarts |
02 · The recipe
Sweet corn fritters
Six ears of corn make the mixing bowl matter. Leave space to fold the kernels through, then give the fritters enough room in the skillet.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4 servings
Approximate planning times, including stated cooling; actual batch count, fruit preparation and dish geometry can increase elapsed time.
What you'll need
- 6 ears fresh sweet corn, kernels cut from the cob
- 3/4 cup all-purpose flour
- 1/4 cup stone-ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup cold-pressed avocado oil, plus more for the skillet
- 2 tablespoons finely chopped scallion greens
- 1/2 teaspoon turbinado sugar
- 1/4 teaspoon freshly cracked black pepper
- 1 pinch freshly grated nutmeg
- Flaky sea salt, to finish
Useful equipment
- Three mixing bowls with working headroom
- Stable cutting surface and suitable knife
- Whisk and folding spoon or spatula
- Suitable10-inch skillet
- Heat-safe turner
- Draining rack away from stove
Method
- Shuck the corn. On a stable cutting surface, carefully cut off the kernels, keeping fingers away from the knife. Use the back of the blade carefully to gather the milky juices from the cobs, then transfer kernels and juices to a roomy bowl.
- In a second bowl, combine the flour, cornmeal, baking powder, paprika, fine salt and pepper with a whisk. In the large final mixing bowl, whisk the egg with the buttermilk and the measured 1/4 cup oil, then stir in the scallion greens and sugar.
- Stir the dry mixture into the wet just until combined. Fold in the corn and nutmeg, leaving working room above the mixture; change to a larger bowl if needed. Do not taste the uncooked batter.
- Add about 1/4 inch of additional oil to a suitable 10-inch skillet. Heat over medium-high, adjusting as needed so a small bit of batter sizzles without the oil smoking. Lower scant quarter-cup portions into the oil carefully and flatten slightly, leaving space between them. Keep the handle inward and water away from the hot oil.
- Fry for approximately 2–3 minutes on each side. Check that a fritter's center is cooked through, not wet batter, rather than judging by a dark crust alone; reduce the heat if browning is too quick. Lift with a suitable turner onto the rack away from the stove, finish with flaky salt and serve promptly. Allow oil to cool before handling or disposal.
