- creative activity (writing or pictures or films etc.) of no literary or artistic value other than to stimulate sweet corn desire [syn: corn]
Our summer sweet corn hit the stores a few weeks ago and I’m in heaven. I love eating it right off the cob with lots of pepper which is exactly what I did last year. So, after many corn dinners these past few weeks, I realized that I hadn’t done anything else with it. Could I let another summer go by with only eating fresh sweet corn off the cob? NO!
One of my favorite southern foods is the tender and sweet hushpuppy, a round deep-fried cornbread ball often containing onion. It’s sweet and savory, so very delicious. Well, I knew that I wouldn’t be deep-frying but I figured I could evoke the same flavors by making fresh corn fritters.
I used 3 ears of fresh corn and mixed with minced green onion. I wanted an extra punch of color so I added some finely chopped roasted red pepper. The outcome is a mouthwatering fritter. I used minimal oil to fry them and given the small amount of flour and egg, they remain fairly healthy. When paired with a salad or other fresh vegetables, they make for a balanced meal.
Tri-Color Corn Fritters
2 cups fresh corn kernels
1/4 cup roasted red pepper, minced
2 green onions, minced
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons flour
1 teaspoon peanut oil
Removing the corn kernels from the corn cob is easy to do, albeit a little messy. The kernels can explode as you slice through them covering you and your counters in a sweet starchy liquid.
I stand an ear of shucked and rinsed corn on a plate, standing on its fatter end. Holding the corn by the pointy top, use a sharp knife slice from the top toward the bottom of the ear of corn. Try to do in one, slow motion and keep your fingers out of the knife’s path.
Continue working your way around the ear of corn until all kernels are removed. If you meet resistance while slicing downward then you are cutting too close to the cob. Move your knife outward until you are able to slice downward without much resistance.
Mix corn with sugar and salt. Beat the egg with a fork in a separate bowl, then mix into the corn. Add approximately 2 tablespoons of flour and stir to combine. Depending on how moist your corn is will determine if you need to add more flour. The final consistency should not be runny nor should it be thick and gloppy.
The mix is primarily corn with the egg and flour working as a glue to hold the kernels together when fried. You’ll likely look at it and think, “this is never going to work”.
Heat a skillet over medium-low heat and brush with 1 teaspoon of oil. I used peanut oil as it works well for frying and is less likely to smoke. Drop by rounded tablespoons into the skillet and slightly flatten. Cook for 2-3 minutes per side. When you flip the fritters, press down slightly with the back of your spatula to form them into a patty shape.
Remove fritters and place on paper towel to remove any excess oil. Serve immediately.
I topped the fritters with slices of heirloom tomatoes and bits of leftover roasted chicken. It would make a perfect summertime lunch of a fairly light dinner.
The fritters are crispy and sweet, with the tender corn kernels bursting as you bite into them. The onion adds a nice savory edge to the fritter and works nicely with the sweetness of the roasted red pepper. Don’t let your summer pass by without trying them — it’s ok, indulge in a little cornography!