These corn fritters fall under the seriously-delicious-but-pain-to-make category. I think it's the frying part that is particularly discouraging. Don't get me wrong, I love fried food. I just don't want to be the one frying it. For one, it freaks me out to see all that oil. It seems so...OILY. Not to mention that frying fills my apartment with a smoky fry smell that is extremely unpleasant. The worst part? Frying corn in oil typically results in hot kernels shooting at you (at one point while making these seemingly innocuous fritters, I felt like I was ducking bullets...pop, pop, pop). Basically, frying corn fritters is like turning your kitchen into a war zone: it smells, it could kill you, it's just not good for you.
Be that as it may, these little fritters were delicious. Sweet, creamy corn cakes dipped in light maple syrup makes for a perfect brunch (or midnight snack). So, if you feel adventurous or if you have mastered frying, I would recommend that you make these. With so much corn at the market - which is soon to disappear - it's a great summer recipe.
From Cook's Country
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 |
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.
{Arugula Files Note: serve with maple syrup. They also taste great the next day, just like cold pizza}
