Sweet Corn Fritters
Sweet corn is one of my favorite parts of summer. As a child in Northern Michigan, we usually boiled corn on the cob after it had been carefully shucked to remove all the fine little hairs. Now as an adult, I’ve learned to appreciate that the wonderfully sweet flavor of this seasonal corn can be enjoyed in so many different ways. This fritter recipe is perfect for fresh organic Full Circle corn during the summer and frozen corn in the winter. Enjoy!
- 3 large uncooked ears of organic sweet corn, husked and rinsed
- 1 shallot, diced
- 2 scallions, diced
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 3 tbs canola oil
- Salt & pepper to taste
- Using a sharp knife, shave the corn kernels off of the cobs.
- Place the kernels in large mixing bowl and add the shallot, scallions and garlic. Stir to mix.
- Add the egg and flour; stir again until thoroughly combined and season to taste with salt and pepper.
- Place a tablespoon of canola oil in a large skillet over medium heat.
- Fill a ¼ cup measuring cup about ¾ full with the corn mixture and dump the measuring cup contents into the oil. Using the back of a spoon, press down on the ball to flatten into a cake. Repeat three times until you have four cakes in the pan.
- Cook the fritters for 1-2 minutes until golden on the bottom and then flip and cook for another 1-2 minutes. When the fritters are golden on each side, remove and place on a paper towel to drain off excess oil.
- Repeat until all of the mixture has been used.
Recipe adapted from Emily Bites.