Corn fritters, cakes, and breads—hinging on roasted and ground corn—have been staples of Indigenous American cuisine for centuries. In the generations since, corn fritters also took hold in the American South, where you'll find cornmeal-based hush puppies and fresh corn–filled pancakes. This streamlined version falls into the latter camp—mostly corn kernels, tenuously bound by a tangy, yeasty batter. These are just as happy alongside a summery lunch of lettuces dressed with oil and vinegar, as they are a puddle of warm maple syrup or honey.
If you don’t have a sourdough starter, all you need is flour and water and a little patience. This guide from Sarah Owens is an unintimidating place to start. Before you get fritter-ing, make sure your sourdough starter is active—which is to say, recently fed, lively and bubbly—and passes the float test. (Fill a glass with water and add a tablespoon or so of starter. If it floats, you’re good to go. If it sinks, your starter is hungry and wants to be fed.)
Instead of tossing those stripped, seemingly spent corn cobs, consider this instead: corn stock, which can and should be kept in the freezer, to preserve summer as long as we possibly can. Use any place you would use vegetable stock, as a sweet, subtle, and scrappy alternative.
This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that’s low in ask, high in reward? Let us know in the comments. —Emma Laperruque
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