RECIPE : CORN FRITTERS

William Parker
ccSCOOP News

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What You'll Need: Large nonstick skillet Warm serving platter 5 to 6 ears of fresh local corn (to yield approximately 3 cups of kernels) 2 eggs 2½ tablespoons flour 1 tablespoon sugar (more for sprinkling on fritters)* ½ teaspoon salt ¼ teaspoon white pepper 1 tablespoon butter 1 tablespoon vegetable oil Separate egg yolks from whites. Remove egg yolks to a small, clean bowl and refrigerate for ½ hour.

Remove corn kernels from cob and place in a large bowl.

Beat egg whites and add to corn kernels, along with the flour, sugar, salt, and pepper. Mix thoroughly.

Whisk egg whites until stiff peaks form. Fold carefully and thoroughly into corn mixture.

Heat a large nonstick skillet thoroughly over high heat. Add butter and oil. Swirl the pan to melt the butter and coat the bottom of the pan completely.

Add fritter batter a spoonful at a time, reducing heat to avoid scorching. Cook on one side until brown, approximately 2 minutes, then turn to brown the other side.

Remove fritters to warm serving platter, sprinkle with addition sugar,* and serve immediately.

* The amount of additional sugar you use for sprinkling—or indeed your decision to sprinkle the fritters with sugar at all—will depend on the sweetness of the corn.