We have an abundance of fresh local corn in the summer, and after the novelty of corn on the cob wears off, I start looking for other ways to cook it. My kids who like all things crisp and crunchy urged me to try corn fritters. This recipe has evolved over the years and is an amalgam of several different recipes, inspired by Lee Bailey's southern love of all things frittered . —jamcook
- Makes about 15 fritters
1 1/2 cups
fresh corn cut from 2 to 4 ears of corn to yield 1 1/2 cups
scallions green and white parts minced
white corn meal
all purpose flour
milk , cream or half and half
extra large egg lightly beaten
about 1/2 cups
corn oil for frying
- Cut the kernels from the corn , and then scrape the cobs with a knife to remove remaining bits of corn and the milky -ish liquid from the cobs. Place in a bowl.
- Add the scallions, , parsley, salt, cayenne, flour, cornmeal, beaten egg, and milk or cream , and stir together. the batter should be thick enough so you need to push it off one spoon with another spoon. Add milk slowly a tablespoon at a time until you reach the right cosistency
- heat the oil in a heavy skillet( preferably cast iron), and drop the batter in by large Tablespoons. Fry in batches of about 6 at a time until golden brown..about 1-2 minutes a side. drain on paper towels.
- Serve while hot and crispy wiith maple syrup, salsa, tomato jam, or applesauce and sour cream. Southern roots notwithstanding, these are sort of Corn Latkes