What better way to enjoy fresh corn during its bounty than to make corn fritters! It’s great for a snack or even a lovely side dish for barbecued meats.
- 2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 2 1/2 teaspoons baking powder
- peanut oil for frying (may substitute canola)
- Using a sharp knife, carefully shave the corn kernels off the cob over a large bowl.
- Scrape the juice from the cob into the bowl.
- Beat the eggs and milk into the corn kernels until thoroughly mixed.
- In another bowl, mix the flour, cornmeal, sugar, salt, and baking powder.
- Pour the corn mixture into the bowl and stir to form a thick batter.
- Pour oil into a heavy-duty skillet at about ¾ inch deep. Bring oil to 375 degrees F over medium high heat.
- When the oil is hot, drop rounded spoonfuls of batter carefully into the oil.
- Allow spaces in between fritters. They should not touch each other. You can choose to do two batches.
- Cook at about 3 minutes on each side or until the corn fritters are lightly brown.
- Drain fritters on wire rack or paper towels.
- Salt if desired, and then serve immediately.
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