2. It is a way to gauge what is “in season”. A great reminder of certain favorite seasonal recipes.
3. It is incredibly inspiring and makes you want to go home and cook!
The corn at the farmer’s market reminded me of my grandfather’s fritters. I decided to try making them for the girls. The girls didn’t like the fritters. Ahhhhhh what is a mother to do? I tell you what! I made the batter a little more interesting and ate them myself! They were so good. The batter is thin and when cooked it is light and slightly crunchy like a tempura. You can make them as spicy as you want. I decided to top mine with fresh avocado and sour cream. OH MY GOD THEY WERE SO GOOD!
A word of caution…I added more than 2 cups of fresh corn to the batter. I am not sure if that had anything to do with the fact that as they were frying they were popping like crazy! My whole stove, floor, hood, cabinets and arms were covered in grease! Please don’t let that discourage you from trying the recipe! Just be careful and get the kids out of the kitchen.
I tried several different utensils to turn them in the oil. I found for myself the easiest was a fork. I felt I had more control flipping them than with tongs or a slotted spoon. Now that I think about it I probably should have used a deep dutch oven to fry. Higher sides may have helped keep the stove clean.
¼ cup flour
½ tsp salt
1 tsp baking powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp white pepper (you don’t have to add this much)
½ tsp cayenne (optional)
½ cup milk
2 cups corn
In a bowl wisk together all dry ingredients. In a separate small bowl or measuring cup blend egg and milk. Wisk wet ingredients into dry ingredients until well blended and smooth. Add two cups of fresh corn cut off of the cob.
Heat 1 ½ cups of vegetable oil in small skillet. When hot spoon fritter mixture into oil. You can make them as big or small as you would like. I used about 2 tbsp per fritter. Cook until golden brown on both sides.