Corn Fritters

By ctozzi

These fritters are all corn, with just enough mixture to hold them together. They go well with a fresh tomato salsa.

Ingredients

• 3 to 4 cobs of corn, shucked
• 1/2 cup (125 mL) chopped green onions
• 1 1/2 cups (375 mL) grated Manchego cheese
• 1 tbsp (15 mL) rosemary leaves, finely chopped
• Kosher salt and freshly ground pepper
• 3 eggs
• 1/4 cup (50 mL) milk
• 1/3 cup (75 mL) flour
• Vegetable oil
• Tomato salsa

Preparation

Step 1

1. Preheat the oven to 300ºF (150ºC). Place a large baking sheet in the oven.

2. Using a knife, remove the corn kernels from the cobs, placing them in a bowl. You should have about 3 cups (750 mL). With the back of the knife, press down on the cob extracting any milky juice. Add it to the kernels; set aside.

3. Add the green onions, cheese and rosemary to the corn, then season well with ½ tsp (2 mL) salt plus freshly ground pepper. Whisk the eggs and milk together and stir into the corn mixture, then add the flour. You will have a thick mixture.

4. Heat a large nonstick frying pan over medium heat. When hot, add a splash of oil then drop spoonfuls of batter into the pan and cook the fritters until golden brown on both sides, about 2 minutes per side. As the fritters cook, transfer them to the baking sheet and keep warm in the oven. Continue cooking until the batter is finished.

5. Serve as an appetizer with fresh tomato salsa.


Makes about 20, 3-inch (8-cm) fritters