Corn Fritters

When I have corn on hand, I usually steam or boil it, take it off the cob, and toss it with vinaigrette and crunchy vegetables to make a light side dish. Corn salad is great, but now I'm on a corn fritter kick. I've made this recipe twice in one week, and so far I've found that no one turns down the offer of a corn fritter. Once again, it's a Cooks Illustrated recipe.

CORN FRITTERS WITH CHEDDAR AND CHIVES

Makes 12 fritters. Published November 3, 2006.

Tangy cheddar cheese partners well with the corn and flecks of green chives give the fritters a light, oniony flavor.

1 ½ pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed

1 large egg , beaten lightly

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons heavy cream

1 small shallot , minced

1/2 teaspoon table salt

Pinch cayenne pepper

1/3 cup shredded cheddar cheese

2 tablespoons minced fresh chives

1 teaspoon Dijon mustard

½ cup corn oil or vegetable oil, or more as needed

INSTRUCTIONS

1.Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, cayenne, cheese, chives, and mustard to form a thick batter.


2.Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.