Fresh corn is just about everywhere I look these days as we approach the end of summer and it is absolutely the sweetest and most delicious right now. While my kids enjoy corn on the cob, my husband is not so much a fan...he says it has zero nutritional value.
He is actually right - it is just a giant carb with no real added value to your plate, but it tastes f'ing good so I searched out a way to make it appear more nutritious and found something awesome. A fresh corn fritter. Kind of like a cornbread pancake that is lightly fried. And it couldn't be easier and you can you can add cheese, bacon, peppers...whatever you want to amp it up or make it different. Bottom line is the flavor of the cut-off-the-cob corn really comes through. Oh and also all five kids scarfed these down 🙂
Corn fritters
Ingredients
- 4 ears of corn husked
- ½ cup of cornmeal
- ⅓ cup flour
- 1 teaspoon baking powder
- salt and black pepper
- ½ cup green onions
- two eggs
- ⅓ cup of milk try not to use skim
Instructions
- First, cut corn off the cob and set aside. In a bowl whisk together the cornmeal, flour, baking powder, salt and pepper. In a small bowl whisk together the milk, eggs and green onions.Add the wet ingredients to the dry ingredient bowl and combine. Stir in the corn.Heat vegetable oil in a pan about ¼ of the way - amount depends on the pan size - until hot. Using an ice cream scooper, or a large spoon, scoop the batter into the pan (it will spread out slightly on it own, similar to a pancake). Cook about four minutes on each side and transfer to a baking sheet set with a paper towel to cool for about two minutes.
