This is a recipe from the American Test Kitchen - one of my favorite cooking shows and magazine. When they made these little fritters on the show, they opened my eyes immediately! I had never had corn fritters before and pictured them crunchy while soft with a strong corn flavor, and they did deliver! The fried flavor went so well with the corn and I really liked the method of cutting some corn right of the cob while grating some. I didn't have heavy cream, so I substituted it for milk and added an extra egg yolk. Also, they needed a little extra salt, so I sprinkled some right after they came out of the pan. Try this! I can't wait to try it with some maple syrup like they suggested.
Serve these crisp corn fritters with almost anything from the grill. The batter can be covered and refrigerated up to 4 hours.
Makes 12 fritters
- 1 1/2 pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed
- 1 large egg , beaten lightly
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal
- 2 tablespoons heavy cream
- 1 small shallot , minced
- 1/2 teaspoon table salt
- Pinch cayenne pepper
- 1/2 cup corn oil or vegetable oil, or more as needed
Method: 1. Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne.
2. Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.
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