Farmstand Corn Fritters

Sometimes in the summer we eventually get a little tired of corn on the cob as a side dish. I'll make these fritters as a change of pace, especially if we're having a light main course.

If you're feeling really decadent, you can add cheddar cheese and chives (1/3 cup shredded & 2 tablespoons chopped, respectively) plus 1 tsp Dijon to the mixture. I've not tried that, but it's probably great.

Farmstand Corn Fritters
Cooks Country – August 2005
Makes 12 fritters

1 1/2 pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed
1 large egg , beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon table salt
Pinch cayenne pepper
1/2 cup corn oil or vegetable oil, or more as needed

Method:
1. Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne.
2. Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.