Fresh Corn Fritters
By onblank on August 22, 2012
Though I'd never turn down boiled or grilled corn on the cob, dripping with butter and grainy with salt, sometimes I like a little variety. Particularly when I need something starchy to go with dinner. Did you know that an ear of fresh corn, a little flour, a little cornmeal and some bacon fat makes the most delicious side dish? Or that said side dish, when eaten as leftovers, can cure a cheap wine hangover obtained while watching "The Meaning of Life"? You're welcome.
1 c fresh corn, cut off the cob
1/4 c milk
1 t sugar
1/4 t kosher salt
1/2 t baking powder
1/4 c cornmeal
1/4 c all-purpose flour
1. Cut corn off the cob. Best way to do this is to stand it on the skinny end in a giant bowl and cut downwards through the kernels.
2. Using a wire whisk, mix corn with milk and egg until well combined. Don't worry if you break the kernels up a little. In a separate bowl, combine the dry ingredients first, then whisk everything together.
3. Melt your favorite fat in a skillet. Let's be honest with each other: I used bacon fat.
4. Carefully drop by the tablespoon into the hot oil. Cook until edges begin to brown.
5. Flip and cook on the other side until golden brown. Drain on a paper towel-lined plate and keep in a warm oven until the batch is finished.
6. Makes 10. Unless you eat two while you're cooking and one giant one just for funsies.
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