Corn Fritters

  • 2 ears fresh corn (2 cups kernels) or 1 can drained sweet corn
  • 1/2 cup flour
  • 1/3 cup cornmeal
  • 1 Tsp salt
  • 1/2 Tsp baking powder
  • 1/2 cup milk
  • 1 egg
  • 4 Tbs olive oil
  • 1 Tbs butter
  1. Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl, you should have about 2 cups kernels. 
  2. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.
  3. Heat a nonstick skillet over medium/low with 2 T olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Add tablespoon butter. 
  4. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.