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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I have an abundance of fresh corn and tomatoes on hand and needed to figure something to do with them??? I came up with this and was very pleased with the outcome! These fritters are almost all corn, with just enough mixture to hold them together. Read more . They go well with a fresh homemade tomato salsa. Or store bought of choice. Recipe based on a Natural Foods Cook Book. Circa 1972. I changed it a bit to bring out more flavours. Ingredients:
3 to 4 cobs of corn, shucked |
1//2 cup chopped green onions |
1 1/2 cups grated manchego cheese or substitute pecorino romano, zamorano or any mild cheese. |
1 tbsp fresh rosemary leaves, finely chopped or 1/4 tsp dried and ground. |
kosher salt and freshly ground pepper to taste. |
3 eggs |
!/4 cup milk |
1/3 cup flour ap |
vegetable oil. i used canola oil. |
tomato salsa homemade or your favorite store bought salsa. |
Directions:
1. Preheat the oven to 300ºF.
2. Place a large baking sheet in the oven. For easy clean up cover with foil wrap.
3. Using a knife, remove the corn kernels from the cobs, placing them in a bowl. If you have a corn kernel remover use it. You should have about 3 cups With the back of the knife, press down on the cob extracting any milky juice. Add it to the kernels; set aside.
4. Add the green onions, cheese and rosemary to the corn, then season well with 1/2 tsp salt plus freshly ground pepperor to your taste. Whisk the eggs and milk together and stir into the corn mixture, then add the flour. You will have a thick mixture.
5. Heat a large nonstick frying pan over medium heat. When hot, add a splash of oil then drop spoonfuls of batter into the pan and cook the fritters until golden brown on both sides, about 2 minutes per side. As the fritters cook, transfer them to the baking sheet and keep warm in the oven. Continue cooking until the batter is finished.
6. Serve as an appetizer or for lunch, brunch with fresh tomato salsa or store bought of choice.
7. Makes about 10, 4-inch fritters mine were a bit larger. They don't have to be perfect to be good! Little ones make great appetizers too!
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