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.

2 eggs

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.

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 … Read more →