This is a great recipe for when you are tired of eating corn on the cob or you have some extra corn that is getting too old. These fritters are one of my favorite summer foods and a weekend breakfast treat that everyone adores. I love eating mine with molasses while my siblings prefer theirs with maple syrup. Honey tastes great with them as well.
I found these four ears of our mirai sweet corn sitting on the counter. If you look closely, you can see that the kernels are becoming dimpled, and the ears don’t look as appetizing as a fresh one. We weren’t going to be eating them, so it was either make fritters or send them to the compost. I chose fritters for lunch…
(Makes about 8 fritters, depending on size)
Ingredients:
- 4 ears sweet corn
- 2 eggs
- 2 tablespoons whole wheat or all purpose flour
- 1/4 teaspoon salt
- canola oil
Directions:
- Scrape the kernels off the ears into a large bowl.
- Add the two eggs and stir with a fork. The kernels will clog a whisk.
- Sprinkle the two tablespoons flour and 1/4 teaspoon salt over the mixture and stir together.
- Put a medium heavy bottom sauté pan or cast iron skillet over medium high heat, and pour in enough canola oil to cover the bottom of the pan.
- After the oil has heated a few minutes, add a spoonful or small ladleful of batter. The amount you add depends on how large you want the fritters to be.
- Allow the fritters to cook on one side, until the bottom has set, and then use a spatula to flip each fritter.
- Remove the fritters when they are golden and cooked through.
- Enjoy!
Note: My mom generally foregoes adding the flour – the lack of flour makes the fritters more tender and allows them to spread out more. However, they will be more likely to fall apart.
charlestownfarmcooks 