Tuesday, August 17, 2010
Photo by Sue Ferris
Yield: 4-6 large fritters (depending on size of your batter "drops")
¼ cup all-purpose flour
½ cold milk
pinch of salt
pinch of pepper (white or black)
1-2 dashes paprika
pinch of nutmeg (my addition)
1 teaspoon white sugar
handful of shredded cheese (your choice--I used mozzarella + parmesan)
1 cup fresh corn (approx 4-5 cobs depending on size)
1 Tablespoon oil
fresh chives, snipped
sour cream (for topping - optional)
1. Add oil to a skillet or griddle and heat on medium high.
2. With a sharp knife, remove the corn from the cobs--just shave the meatiest part of the kernels off; the deeper part of the kernel is not as sweet.
3. Stir together all dry ingredients. Blend in eggs, milk, cheese, corn and chives until the mixture is somewhat like a thick pancake batter.
4. Drop by spoonful or ¼-½ cup measure into the hot oil in the pan. Fry until bubbles start to appear in the batter between the corn kernels. Flip and fry the reverse side until golden brown.
5. Remove and drain (if needed) on paper towels. Serve hot topped with sour cream and more chives if desired.
I saw these prepared on a public television cooking program. Over the weekend we scored some fresh corn from the Farmer's Market and I cooked up a batch of fritters...so delish! We were out of sour cream so I served ours over a bed of fresh baby spinach with just a squirt of ranch style dressing over the top.