Corn FrittersPosted by in Food
We are deep into corn season here in western NY state. All the farm stands are selling it. I love corn on the cob, but after a few weeks I start to look for other ways to use it. One problem I have is I tend to make too much corn on the cob so we have leftovers. This recipe works with fresh, uncooked corn or corn that has been cooked. I really loved these little fritters. They were crunchy with some sweetness. If you want to jazz it up, switch out the cheese for something else (I think a pepper jack would be fun) or eliminate the cheese and add some curry powder.
1/4 cup flour (I used gluten-free)
1/4 tsp salt
pepper to taste
the green top of a scallion
2 tbsp Parmesan cheese
2 cups corn, cut off the cob
Pulse the ingredients in a food processor until combined. Heat 2 tbsp olive oil in a skillet over medium high heat and make the fritters. You can make these the size of small pancakes or just drop a heaping tablespoon of batter. Flip them when they are brown on the bottom and cook until the second side is done and the fritters are set.
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