Farmstand Corn Fritters
Serve these crisp corn fritters with almost anything from the grill. The batter can be covered and refrigerated up to 4 hours.
Makes 12 fritters
pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed
1 large egg , beaten lightly
tablespoons all-purpose flour
tablespoons heavy cream
small shallot , minced
teaspoon table salt
Pinch cayenne pepper
cup corn oil or vegetable oil, or more as needed
1. Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne.
2. Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.
I got the recipe from the America's Test Kitchen
website. I love that show.
*note: I omitted the cayenne on the basis of being too lazy to go to the grocery store and mine turned out fine.