We had a shrimp boil last night and, since corn goes well with shrimp, we decided to make corn fritters to go with the sea’s bounty. What resulted was closer to corn latkes or savory corn pancakes but they were super corny and delicious.
If you don’t have fresh corn, use frozen kernels.
Corn Fritters AKA Corn Latkes
4 ears fresh corn (about 2 cups)
1 egg, lightly beaten
1/4 cup flour
2 tablespoons whole milk
1 small onion, grated
1/2 teaspoon salt
1 teaspoon corn starch
pinch cayenne pepper
½ cup vegetable oil, or more as needed.
Using a sharp knife, cut ears of corn lengthwise through the kernels to remove them from the cob. Using the back of a knife, scrape any pulp and corn milk from cobs into the bowl.
Divide corn in half and run one of the halves through the blender to puree. Mix all the corn back together in a medium bowl. Stir in cornmeal, egg, flour, milk, onion, salt and cayenne pepper. Mix well.
In a large, heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Drop 6 tablespoons of batter into hot oil. Fry until golden brown, about 1 minute per side. Using a slotted spoon, transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering then fry remaining batter. Serve fritters immediately.