When fresh corn is in season I love to make Corn Fritters. These are easy and delish!! Enjoy!
- 6 ears of corn (about 3 cups)
- ½ cup chopped herbs of your choice
- About 1 cup (6 ounces) grated sharp cheddar
- ¾ tsp. kosher salt, plus more to taste
- Freshly ground black pepper
- 4 large eggs
- 1 cup all-purpose flour, plus 2 Tbsp. if needed
- Olive or neutral oil for frying
- Shuck the corn and stand the first stalk on a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of the knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with the remaining ears.
- Add the herbs and cheese and many grinds of black pepper. Stir to evenly combine. Taste for seasoning; add salt and pepper to taste. Add the eggs and use a fork or spoon to stir until eggs are all broken up and evenly coat the corn mixture. Add 1 cup of flour and stir to thoroughly coat. The mixture should resemble egg salad (mostly kernels with a little batter to bind) and a scoop should hold together unless pressed. If your mixture does not hold together, add the remaining flour.
- Heat 2 to 3 Tbsp. oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press gently to flatten it. Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.
- Cook remaining fritters in the same manner, adding more oil as needed.
- Prepare this recipe ahead of time if you like. Corn fritters keep well in the fridge for up to 3 days and freeze well too. When ready to serve, re-toast them in the oven at 350 degrees.