Monday, August 18, 2008

Corn Fritters

DH loves corn fritters. Personally, I'd never had or even heard of one until I met him -- and I am still kind of take-it-or-leave-it on them.

But, we had 4 ears of corn that needed to be used up, and DH was out fishing -- so I got creative with it.

I used the recipe on A Taste of Home Cooking's blog -- it seemed pretty standard, and the addition of a little heavy cream was sure to make it yummy!

All-in-all, these were good. I rebelled against the rules for frying, using Canola oil instead of a corn or vegetable oil, and DH said he could tell. He told me I need to use veggie or corn oil next time!

Farmstand Corn Fritters

(Makes 12 fritters)

1 1/2 lbs. fresh corn (2 large or 3-4 medium ears), husks and silks removed
1 large egg, lightly beaten
3 tbsp. all-purpose flour
3 tbsp. cornmeal
2 tbsp. heavy cream
1 small shallot, minced (I never keep shallot -- I used some regular onion)
1/2 tsp. salt
pinch of cayenne
1/2 cup corn or vegetable oil, as needed

Directions
-Cut kernels from 1-2 ears of corn (depending on size) and place in a large bowl (you should have about 1 cup of kernels)
- Grate the remaining ears of corn on the large holes on a box grater (you should have a generous 1/2 cup of grated kernels)
- Add the grated kernels to the bowl with the whole kernels
- Using a butter knife, scrape any remaining pulp from all ears of corn into the bowl
- Stir in the egg, flour, cornmeal, cream, shallot, salt and cayenne
- Heat oil in a large, heavy-bottomed non-stick skillet over medium-high heat until shimmering
- Drop 6 heaping tablespoons of batter into the pan, and fry until golden brown (took me about 4-5 minutes per side)
- Transfer fritters to a plate lined with paper towels to drain
- If necessary, add more oil to the skillet and reheat; fry remaining batter
- Serve immediately


Mine look a little dark -- bad lighting!

1 comment:

The Home Cook said...

I'm so glad you liked the corn fritters!