Often times, I look at a recipe and improvise. This is called cooking.
Cooking does not require every single thing you eat to have a recipe.
Learn what goes into something, and adjust.
CORN FRITTERS
Servings: 6
Prep time: 10
Cook time:15
Ingredients
- 3-5 ears of corn
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 2 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 tsp baking powder
- HHandful of chopped green onion
- 2-3 cherry tomatoes chopped (optional)
Instructions
- Often times, I look at a recipe and improvise. This is called cooking. Cooking does not require every single thing you eat to have a recipe. Learn what goes into something, and adjust.
- If using fresh corn, there is no need to blanch, just cut the kernels from the cob and place in a bowl.
- Add 2 beaten eggs, salt, pepper, parmesan and green onion. This mixture should be fairly loose at this point, if not, add a bit of half and half. You should be looking for a mixture similar to the amount of liquid you would pour over a bowl of cereal.
- In another bowl, add the baking powder to the flour, and mix well. Pour half of the flour mixture over the corn mixture, stirring to combine - you are looking for the consistency of a thick pancake batter. Add more flour as needed.
- Heat oil over medium high heat, add corn mixture by 1/4 cup scoops and slightly press down to flatten with the back of your measure. Cool until deep golden brown, then flip and cook the other side.
- Drain on paper towels and sprinkle with salt - I used maldon flaked sea salt - so good! We topped with a couple of cherry tomatoes and viola! We ate the entire batch these were so good.
All photographs copyright Janet S. Grey.
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