It's the height of corn season around here, and I am loving it. I love getting to the grocery store when the big pile of corn has been freshly stocked. We get it every week. We generally grill it and eat it directly off the cob, but I like to mix it up occasionally. I've made my favorite summer soup, fresh corn and basil, as well as chopping it off the cob and putting it in salads or pasta dishes. The best!
I recently got a new cookbook this summer that specializes in garden vegetables specifically. I love it. One section is purely dedicated to tomatoes, I mean, how awesome is that? As I was flipping through the cookbook, I saw the recipe for these corn fritters. I was immediately interested. I've tried making a fritter type thing in the past, but it came out a disaster. But, I've made a few things from this cookbook that have been successful, so I thought I'd give it a try. It worked out beautifully! I was very impressed. A little crispy on the outside from pan frying, but still soft in the middle, bursting with fresh, sweet corn flavor. I dipped mine in ranch dressing, but you could use whatever your heart desires. These make a great finger food for a party, or as a side for a salad, or with grilled chicken. A great way to highlight fresh, summer corn.
Yield: about 18 fritters
- 3 cups fresh corn kernels cut from the cob (about 3 ears)
- 1 medium size sweet onion, diced
- 4 cloves garlic, crushed
- 1/2 cup fresh parsley, chopped
- 3 Tablespoons unsalted butter, melted
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 4 large eggs
- 1/4 cup milk
- 1 1/4 cups flour
- vegetable oil, for frying
In a large bowl, mix together the corn, onion, garlic, parsley, butter, baking powder, salt and pepper. Stir in the eggs and milk, until combined. Mix in the flour.
In a large pan, heat 1/2-inch of oil over medium-high heat. Using a small cookie scoop, scoop the dough into rounds and place in the hot oil, making sure not to crowd the pan. Cook for 2 minutes per side, or until golden. Remove the fritters from the pan and place on a plate that has been lined with paper towels. Repeat with remaining batter. Serve hot with choice dipping sauce.
Source: barely adapted from Bountiful