Cheddar Corn Fritters & Arugula

When sweet summer corn arrives at the market, I know it's time for corn fritters, golden muffins, and silky corn soup. And those fritters? Breaking one open to reveal those bright yellow kernels tucked inside, that's summer on a plate.

Season: Summer

Prep time: 15 minutes

Cook time: 10-12 minutes

Inactive cook time: 30 minutes

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

Method ~

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.