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Corn Fritters |
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Amount |
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Item |
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4
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medium ears fresh corn, husk and silks removed |
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1
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egg, beaten |
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3 tbsp
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all-purpose flour |
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3 tbsp
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cornmeal |
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2 tbsp
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heavy cream |
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1/4 cup
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onion, minced |
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1/2 tsp
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kosher salt |
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1/2 tsp
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white pepper |
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1/4 tsp
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cayenne pepper |
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1/2 cup
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corn oil, for frying |
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Directions: |
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Using a chef's knive, cut the kernels from two (2) ears of corn and place in bowl. grate kernels from the remaining two (2) earson the large hole of the grater.Using the back of the knive, scrape any pulp remaining on the cobs into the bowl. Stir in the remaining ingridients till a smmoth consistence. Heat oil in a non-stick skillet to medium-high. Drop one (1) tbsp of batter for each fritter. ry till golden brown, about one (1) minute per side. |
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Chef Notes: |
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Serve these corn fritters with almost anything from the grill. The batter can be covered and refrigerated up to four (4) hours.
I like to mix yellow and white corn.
Fritters make the perfect side for breakfast, lunch or dinner.
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