Sweet pops of fresh corn on the inside, crispy on the outside. These heavenly fritters are light on batter and heavy on corn – just the way they should be.
Author Rosalie D'Amico
4 or 5grinds of black pepper
1½cupsfresh corn kernels(about 2 large ears of corn)
2tablespoonschopped red onion
2tablespoonsred pepperdiced small
½(or to your taste) small jalapeño pepper, finely chopped
2tablespoonsfinely chopped fresh herbs of choiceparsley, basil, cilantro
⅓cupgrated Parmigiano or other cheese you prefer
2 to 4tablespoonsolive oilfor frying
Combine flour, cornmeal, cornstarch, salt, pepper, and baking powder in a bowl. Mix well – I like to whisk together.
Add beaten egg and milk and mix to incorporate. Start with 2 tablespoons of milk.
Stir in corn, onion, peppers, herbs, and cheese. Add a bit more milk, one tablespoon at a time, to adjust consistency. If the batter is too thick, the fritters will not be crispy. Too thin and they will fall apart. Stir together until corn is evenly coated in batter.
Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan until hot.
Drop about ¼ cup of batter in hot pan. A cookie scoop works great. Flatten the fritters to a little less than ½” using a spatula that has been sprayed with non-stick cooking spray. For the crispiest fritters, do not crowd the pan.
Cook about 3 minutes until deep golden brown and crisp. Flip and cook another 2-3 minutes.
Add more oil and butter to skillet if necessary to finish cooking remaining batter. Keep warm in a low oven until you have cooked all the fritters. Leftover fritters re-heat well on a sheet pan in a 325° convection oven.
Optional for serving, sour cream and chopped chives.