Author Notes
A local farmer grows the best sweet corn I've ever had. People come from miles around just to buy her corn, and I always buy several dozen ears to freeze for myself. —1Annie
Ingredients
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4
ears of fresh corn, cooked, then removed from cob
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1 & half cup
unbleached flour
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pinch
sea salt
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quarter cup
raw sugar
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1
brown egg
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1 tablespoon
alum free baking powder
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splash
whole milk
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half cup
real shredded cheddar cheese
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Pure vegetable for frying
Directions
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Cook corn in boiling water approx. 8 mins, until tender.Cool and strip kernals of corn from cob. In a large mixing bowl, whisk egg with milk. Add remaining ingredients except corn. Gradually add corn without over mixing. In a large skillet, heat oil without burning. By spoonfuls drop your batter into the hot oil into a pancake shape. Cook approx. 2 minutes on each side until golden brown. Remove from oil and drain on brown paper bag. Serve with sour cream, applesauce and cinnamon, salsa, or your favorite topping. Makes approx. 8 fritters depending on the size. for variation, you can add chopped onion to the batter. I have even added diced tomatoes and zucchini with fresh cut chives from my herb garden
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