Corn! Lots of corn!
Seriously, I have gotten fresh sweet corn in my farm basket every week for over a month. I was looking for a new way to it aside from grilling it, boiling it, or steaming it on the cob, and finding a recipe that incorporated other items I had on hand was a bonus. Seriously, thanks to my little herb garden, I had everything on hand to prepare these fritters. Now, most of the recipes you will find out there for a “fritter” are deep-fried, but this one seems a bit more like a cross between a pancake and a piece of cornbread. I even (are you sitting down?) prepared it exactly as written (the only exception being that I didn’t peel the red peppers). We really enjoyed it, and even the 6yo ate it.
I served the fritters with baked ham, and baked beans (I intended to steam some corn or broccoli to serve as well, but it just didn’t happen).
Fresh Corn Fritters
Serves 4 (I think this is a generous serving for each)
- 2 large ears fresh corn, shucked and kernels removed
- 1 large egg, separated
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup half & half
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons *peeled red bell pepper, finely diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- 2 tablespoons melted butter, divided
- About 1 tablespoon vegetable or olive oil
- Place the corn kernels in a large bowl. Add the egg yolk and half & half and mix well. Note: I like to briefly steam my corn cobs before cutting the kernels off.
- Whip the egg white to stiff peak stage, set aside.
- To the corn mixture, stir in the flour, baking powder, salt, pepper, bell pepper, parsley, basil, and chives. Add 1 tablespoon of the melted butter and beat well to create a somewhat smooth batter. The batter will be
- chunky but should be uniform in texture. Gently fold in the egg white. Note: This batter can be made ahead of time and kept in the fridge; just bring back up to room temp before cooking.
- Heat a large skillet or griddle over medium-high heat. Add the remaining tablespoon of melted butter and 1/2 tablespoon of the oil and let get hot, about 1 to 2 minutes. Add a heaping tablespoon of the corn batter and cook 2 minutes. Using a spatula, gently flip
- the fritter and cook another 2 to 3 minutes on the other side, or until golden brown.
- Repeat with the remaining batter, adding more butter and oil to the pan as needed.
Original recipe found at: http://www.grouprecipes.com/96509/savory-fresh-corn-fritters.html