Corn Fritters

Name: Corn Fritters
Ingredients: 1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears); 1 egg, beaten lightly; 3 tablespoons all-purpose flour; 3 tablespoons cornmeal; 2 tablespoons heavy cream; 1 small shallot, minced; 1/2 teaspoon salt; 1 pinch cayenne pepper; 1/2 cup vegetable oil (or more as needed)

9 ingredients

7 steps

Ingredients

1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup vegetable oil (or more as needed)

Directions

1

Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
2

Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
3

Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
4

Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
5

Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
6

Transfer fritters to plate lined with paper towels. Serve immediately.
7

Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.