Season: Summer
Prep time: 15 minutes
Cook time: 10-12 minutes
Inactive cook time: 30 minutes
In August, when the corn arrives at the market it’s time for fritters, muffins, and corn soup. Cutting into those fritters, revealing those bright yellow kernels, that's what I'm talking about.
Cherry tomatoes are still at the market in August. A salad with lots of basil, splash of red wine vinegar, pinch of salt and a drizzle of good olive oil, adds a nice acidic element to the sweetness of the corn. Can be made Vegan.
Makes 8-12 fritters, depending on size
6 ears sweet corn (3 cups of kernels)
3 eggs beaten, See Vegan below
4 scallions, including about an inch of the greens, sliced finely
1/2 chopped parsley
2 1/2 tbs shredded basil
1/3 cup garbanzo flour, or Bobs all purpose gluten free flour
fine sea salt and freshly ground pepper
Ghee clarified butter or olive oil for frying
2-3 handfuls of arugula, stems trimmed
6 ounces aged cheddar (feta or goat cheese works as well) Vegan alternative below
Slice the tops of kernels off the corn. Reverse the knife and press out the milk . Mix the kernels and scrapings with the eggs, scallions, herbs and cheese. Add as much flour as will absorb into the mixture. Season with salt and pepper.
Let mixture sit for 30 minutes. Can be made a day ahead.
Vegan Alternatives ~ 1 tbsp. ground flaxseed + 2 1/2 tbsp water, blended, per 1 egg
6 ounces dairy free cheese substitutes, Grated into the mixture.
Melt enough butter and or oil to cover a wide skillet. Divide the batter into sixths, flatten slightly and gently drop each fritter into a hot skillet. Fry over medium heat until golden brown, about 4 minutes.
Gently turn and brown the other side.
Place 3 fritter’s on each plate and top with arugula leaves.
Serve immediately.