2019-09-06

Farm stands and local farmer’s markets still have loads of fresh, crisp, summer corn, but I know that this won’t last for too much longer.

I have been wanting to make this recipe for fresh corn fritters with cheddar cheese all summer. The recipe comes from the slow food vegetarian food writer Deborah Madison’s  Local flavors, via Alexandra Stafford, who adapted it for her blog, Alexandra’s kitchen



This delicious recipe requires just a handful of ingredients:  fresh corn, sharp cheddar cheese, scallions, eggs, flour and cilantro. To remove the corn kernels from the cob, I use a little trick:  I place the corn over a shallow bowl, which has been lined with a clean, kitchen towel, and I slowly run a sharp knife down each side of the cob.  This way the kernels will not jump outside your bowl.

Once the mixture is all put together, I always cook a small test patty to make sure the consistency and the seasoning are right.  Once you have ensured that they taste great, just continue cooking the rest, a tablespoon at a time.

This has become one of my family’s favorite summer recipes and what’s not to like?  Sweet corn combined with sharp cheddar cheese, with crispy, pan-fried edges and a small dollop of sour cream that rounds up all the delicious flavors!  What else can you ask from a summer dish?
How to Make Fresh Corn Fritters with Cheddar Cheese Gather all the ingredients


2. Remove the kernels from the cob



3. Mix the corn kernels with the rest of the ingredients in a bowl to make the batter



4. Cook the fritters in a hot skillet



5. Top with a dollop of sour cream and enjoy!



Fresh Corn Fritters with Cheddar Cheese   Save Print Prep time 20 mins Cook time 15 mins Total time 35 mins   A delicious summer dish highlighting fresh corn. Adapted from Alexandra Stafford's version of Deborah Madison's "Local Flavors" Author: Marilena Leavitt Recipe type: Side dish Cuisine: American Serves: 16 fritters Ingredients 2 large eggs, beaten lightly 3 scallions, white and green parts, very thinly sliced ¼ cup fresh cilantro, chopped 4 oz. cup white, extra sharp cheddar cheese, grated 3 medium ears of corn, shucked ¼ cup all-purpose flour ¼ tsp. sea salt --- freshly cracked black pepper, to taste --- pinch of red pepper flakes (optional) --- olive oil (or vegetable oil) for frying --- sour cream for serving Instructions Gather all the ingredients. Place a clean kitchen towel over a medium bowl. With a sharp knife, remove the kernels from the cob. Reverse your knife and scrape any remaining pulp from the cob using the dull side of the knife (you should have about 1½ cups of kernels). Empty the kernels into the bowl. Add the rest of the ingredients and mix well. Season with salt and pepper and set aside. If you are not ready to cook the fritters, cover the mixture and refrigerate it until ready to use; just remember to stir well before frying. When you are ready to cook the fritters, check the batter by using a spoon to lift a heaping spoonful from the mixture. The batter on the spoon should just hold together, without being watery. If it is too wet, adjust with some extra flour. Heat the oil over medium-high temperature in a large, no-stick, heavy-bottomed skillet. When the oil begins to shimmer, carefully drop one heaping tablespoon of the mixture into the skillet. Reduce the heat to medium. Gently flatten the patty with a spatula. After about a minute or two, check the underside to ensure that it is lightly browned. Flip the fritter, and cook for one or two minutes more on the other side, or, until it is evenly a golden brown color. Transfer the fritter to a plate lined with a paper towel and let it cool briefly. Taste. If the fritter needs more seasoning, add more to the batter. If the fritter was too wet and did not stay together at all, add a bit more flour. If the fritter is too thick, add an additional ½ beaten egg to the batter. Mix again very well. Fry up the rest of the fritters in the same way as the tester fritter, adding a thin layer of oil to the pan with each batch. Serve the fritters with a dollop of sour cream and, if you wish, a wedge of fresh lime. Notes Beware of exploding corn kernels as you are using fresh corn, which has a high water content. Every so often, toward the end of the cooking, a couple of kernels might explode and fly out of the pan. Keep some distance from the pan to be safe:) 3.5.3240
 

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