Farm Stand Corn FRITTERS

These fritters are the perfect blend of corn and crunch.  Sometimes when I have too much corn on the cob I turn to these fritters.  They offer a crispiness that I sometimes crave.  Plus, match them with the perfect dipping sauce and your night would be complete.

Makes 12-15 Fritters

3 -4 ears of fresh sweet corn

1 large egg

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons heavy whipping cream

1 small onion, finely chopped

½ teaspoon salt

Pinch of cayenne

½ cup vegetable oil, or more as needed

Cut the kernel from 1 ear of corn.  Then turn the knife around, scraping the cob with non-sharp side of the knife.  Grate the remaining ears of corn with a box grater and again, scraping the cobs with the back side of the knife.  If you do not have a box grated, feel free just to use a knife on the whole thing.  With all corn kernels in a bowl, stir in egg, flour, cornmeal, cream, onion, salt, and cayenne.

Heat oil is a nonstick skillet over medium-high heat.  When the oil is ready, drop a tablespoon worth of fritter mix onto the pan.  You can fry 4-8 fritters at a time depending on the size of your pan.  Fry until golden brown, about 1 minute each side.  Transfer fritters to a plate lined with paper towels.  Repeat, adding more oil if necessary. Serve immediately.