Corn Fritters

These corn fritters combine the sweetness and crunch of fresh corn kernels with just enough savory batter to hold them together. They are great as a snack on their own or with salsa, slaw, or dip and are right at home next to a pile of barbeque or a bowl of chile. They reheat well (even on a grill!) and are good at room temperature, making them a great offering at a potluck, barbeque, or cookout. The recipe is originally from Vallery Lomas at NYTimes Cooking; it is rather flexible (adjust spices, switch cheeses, use chile instead of scallions, etc.), but I usually make it as originally published.
Ingredients:
1 cup/ 125 g flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2/3 cup milk
2 eggs
3 cups/ ~1 pound corn kernels
1 cup cheddar cheese, shredded
1/4 cup chopped scallions, chives, or garlic scapes
Olive or vegetable oil for cooking
In a large bowl, combine the flour, baking powder, and seasonings and whisk for 30 seconds. In a mixing cup, combine the milk and eggs and whisk briefly to break up the egg yolks. Add milk and eggs to flour mixture and whisk to combine. Add corn, cheese, and scallions/ chives and stir together. In a large skillet, heat oil on medium. Drop large spoonfuls of batter onto pan and cook for about 3 minutes on each side, until fritters are golden brown. Repeat with remaining batter. Eat hot or at room temperature.
Yield: About 24 silver dollar sized fritters
Storage: Fritters keep for 5 days in the refrigerator, for months in the freezer. Reheat in a microwave, pan, toaster oven/ air fryer, or even on a grill.
#summerrecipes #cornfritters #sweetcornrecipes #vegetarian #cornrecipe

[@requiem3160]

Mmm - love fritters! They look so delectable - definitely snack-worthy! Thanks for this recipe! Have an amazing week and take care!

[@ChicanaKitchen]

Happy snacking - and have a lovely week!

[@johnbethell4172]

Thanks for doing this! Sounds like you love doing it.

[@ChicanaKitchen]

I do! Thank you.