Fresh Corn Fritters

Pan-fry these wonderful fritters in an electric skillet outdoors and you won’t even have to heat up your kitchen. Just be careful not to trip on the electrical cord. Serve the fritters with a dollop of Greek yogurt mixed with a chopped chipotle in adobo sauce.

Ingredients

  • 2 cups fresh corn kernels, cut from about 2 to 4 ears of local corn
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • Sea salt and black pepper
  • 2 local organic eggs
  • ½ cup organic milk, 2 percent or whole
  • 1 teaspoon avocado oil or extra-virgin olive oil
  • ½ small local organic red bell pepper, finely chopped
  • 2 tablespoons finely chopped cilantro
  • ½ cup organic canola oil or soybean oil for frying

Method

  1. Bring a covered pot of water to a boil over high heat. Cook the corn kernels for about 3 minutes, until crisp-tender. Drain and set aside. In a bowl, whisk together the flour, baking powder, and cumin, and a little sea salt and pepper. In a separate bowl, whisk together the eggs, milk, and avocado oil until blended. Pour the liquid ingredients over the dry ingredients, all at once. Using a spoon, mix until well combined. Stir in the corn, chopped pepper, and cilantro.
  2. Set a cookie sheet by the stove or the electric skillet and line it with a double layer of paper towels. Heat ¼ cup of the oil in a large skillet over medium-low heat, or in an electric skillet set at 375°F. The oil is ready for frying when a pinch of batter dropped in quickly rises to the top.
  3. Drop heaping tablespoons of the batter into the oil. Do not crowd the skillet or the fritters will be oily. Cook each side until golden brown, 2-3 minutes, using two slotted spatulas to turn the fritters. Drain the fritters on the paper towel-lined cookie sheet. Fry the remaining batter, heating the additional oil as necessary. Serve hot or at room temperature.

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