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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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I love fresh corn on the cob, and the season is coming to an end here in my neck of the woods. My family wanted something different then just on the cob so I tried this, and everyone was happy. Enjoy. Ingredients:
1 1/2 pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed. |
1 large egg, beaten lightly |
3 tablespoons all purpose flour |
3 tablespoons cornmeal |
2 tablespoons heavy cream |
1 small shallot, minced |
1/2 teaspoon salt |
pinch cayenne |
1/2 cup corn or vegetable oil, or more as needed |
Directions:
1. Using a chef's knife, cut kernels from 1 to 2 ears of corn and place in a bowl ( you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on a large hole grater (you should have 1/2 cup of grated kernels). Using the back of the knife, scrape any pulp remaining on the cobs into the bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne.
2. Heat oil in a large heavy-bottomed, nonstick skillet over medium heat until shimmering. Drop 6 heaping tablespoonfuls of batter into the pan. Fry until golden brown, about 1 minute per side. Transfer fritters onto a plate lined with paper towels. If needed add more oil to the skillet and again when shimmering fry the remaining batter.
3. You can eat these as is or dip into salsa, sour cream or maple syrup. Yummy!
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