I'm faced with a glut of fresh corn, which is a good problem to confront. When it comes to fresh corn, I'm one dimensional in my approach to it. Generally, I just grill or boil it on the cob.
It's not a very imaginative way to prepare corn, but sometimes the simpler approaches to life yield the best results. However, I'm always striving to expand my range as a cook, so today I set out to try a new corn recipe, corn fritters. The recipe is adapted from The America's Test Kitchen Family Cookbook, a great cookbook to reach for when you're craving a bit of inspiration.
Corn Fritter Recipe
Ingredients of 12 (2-inch) fritters:
- 4 ears fresh corn (You could also used canned or frozen corn)
- 1 large egg, lightly beaten
- 3 tablespoons all-purpose flour
- 3 tablespoons fine-ground cornmeal
- 2 tablespoons heavy cream (If you don't have cream, you could substitute sour cream)
- 1 shallot minced (You could use onion also, but only mince a tablespoon)
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 1/4 cup vegetable oil
- Cut the corn from two of the cobs using a knife. Grate the remaining ears of corn over the large holes of a box grater.
- Stir the egg, flour, cornmeal, cream, shallot, salt, and cayenne into the corn to make a thick batter.
- Heat the oil in a large skillet over medium-high heat. Drop heaping tablespoons of batter into the oil. Fry until golden brown on both sides, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate. You'll need to cook the fritters in two batches.