Dear summer diary,
Though today's entry in the summer diary was not something that my girls had a part in making with me, they certainly helped to munch on them! I discovered the recipe to these corn fritters just recently in the July/August 2006 (Issue 34) of Food Everyday magazine. It's a great way to use fresh corn. They are SO much fun to make & super easy too! And I'll share the recipe with you...
• 3 ears corn, husks & silks removed
• 1/3 CUP milk
• 1 large egg
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• coarse salt & ground pepper
• 1/4 CUP cornmeal
• 1/4 CUP flour
• 2 tablespoons vegetable oil (I used olive oil)
• sour cream (optional)
Preheat oven to 200 degrees. Remove kernels. Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, & 1/4 teaspoon pepper; mix. Fold in cornmeal & flour.
Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.