Try something different to celebrate the deliciousness of corn - corn fritters. These come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better!
WHAT YOU NEED
3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained) - get yours fresh from Whidbey Farm & Market
1 green onion, thinly sliced
¾ cup milk
1 cup all-purpose flour
1 cup cornmeal
1 ½ tablespoons sugar
1 teaspoon baking powder
½ teaspoon garlic powder
1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
Olive oil or neutral oil, for frying
Flaky sea salt, for garnish (or more kosher salt)
Parsley, for garnish
Sour cream or garlic aioli, for serving
HOW TO MAKE IT
Use a sharp knife to cut the corn from the cobs and thinly slice the green onion.
In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce.
Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.