I have discovered the beauty of summer corn in both its color and bite. Corn’s identity instantly brightens a plate and sweetens a savory palate. Its kernels inspire an authentic crunch, beckoning the steel cut textures of our classic Southern favorites.
The corn fritter, while traditionally deep fried, is crisped golden brown with just enough herbs speckled throughout each cake for a colorful pop. Serve yours piled high with a simple aioli, individually plated beneath a jumbo lump crab cake, or aside a grilled pork tenderloin or skirt steak with chimichurri. If prepared hours before your al fresco dinner, simply pop the fritters back in the oven at 300 degrees for 5 minutes, or until sizzling.
I favor this recipe not only for its marriage to white cheddar and fresh herbs, but also for its ease in serving. No need to bite off the cobs (and soon-after request toothpicks) in order to reap the juiciness of the summer harvest.
Let’s redefine our summer sides with a refreshing spin on a Southern classic.
Makes approx. 2 dozen fritters
2 to 4 eggs
2 scallions, both white and green parts, thinly sliced
1 stem green garlic, both white and green parts, thinly sliced
1 cup grated sharp white cheddar cheese
½ cup chopped cilantro
6 ears of corn, shucked
1/3 to 1 cups whole wheat flour
Sea salt, to taste
Freshly cracked black pepper, to taste
Olive or canola oil, for frying
1. Slice tops of kernels off the corn, leaving approximately 3 cups of kernels. Transfer to a large bowl.
2. Add 2 eggs, scallion, green garlic, cilantro, cheese, and 1/3 cup flour to the bowl of corn kernels. Season well with salt and pepper. Incorporate all ingredients (preferably using your hands) until well combined. Take a golfball-sized scoop of the mixture and squeeze in palms of your hand. If barely holding together, mix in another egg and 1/3 cup of flour. Test again; and if held together, they are ready to fry.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. After lightly oiling your hands, prepare a golfball-sized amount of batter and carefully drop into the oil. Reduce heat to medium and gently flatten with a spatula. After 2 minutes, flip the fitter and cook 2 minutes more until evenly golden. Transfer to a paper towel-lined dish and immediately season with sea salt.
4. Continue cooking fritters, continuously replenishing oil in the pan, until all batter is used. If batter begins to dry during frying process, simply mix in a final egg and 1/3 cup of flour.
