Corn Cheddar Fritters with Arugula & Herbs

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.

Makes 8-12 fritters, depending on size


6 ears sweet corn (3 cups of kernels)

3 eggs beaten

4 scallions, including about an inch of the greens, sliced finely

1/2 chopped parsley

2 1/2 tbs shredded basil

1/3 cup Bobs all purpose gluten free flour

fine sea salt and freshly ground pepper

Ghee clarified butter and canola oil for frying

2-3 handfuls of arugula, stems trimmed

6 ounces aged cheddar (Jarlsberg or goat cheese works as well)


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.


Melt enough butter and 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 2 fritter’s on each plate and top with arugula leaves.


Serve immediately.

©2018 by Laurie Richardone

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