I can’t take credit for this recipe, but what I can do is share it with everyone!
Fixing Thanksgiving dinner is a shared tradition for our family, and this year Brendan made corn fritters, which were super. These are best made with fresh corn, though frozen corn kernels can be used in a pinch if you’re desperate for fritters and don’t have four ears of fresh corn handy. (Instructions will be included — and be sure to thaw the corn first!)
First, gather the ingredients. You’ll need four ears of fresh corn (husks and silks removed), 1 large egg, 3 tablespoons regular flour, 3 tablespoons ground cornmeal, 2 tablespoons cream (or half-and-half), 1 small shallot, minced, 1/2 teaspoon of salt, 1/4 teaspoon baking powder, a pinch of cayenne pepper, and oil for sautéing. (I used olive oil.)
First, cut the kernels off of two ears of the corn by standing the corn cob on end inside a large bowl and (carefully!) using a sharp paring knife to scrape the kernels off. (Each corn cob has roughly the equivalent of 3/4 cup of frozen kernels, so this totals about 1.5 cups.) In a separate bowl, roughly grate the kernels off the remaining two ears of corn. (The equivalent with frozen kernels would be to coarsely grind the kernels in a food processor.)
In a large mixing bowl, beat the egg and cream together, then add the flour, cornmeal, baking powder, minced shallot, salt, and cayenne pepper. This will make a thick batter. (By the way, the red thing you see at the base of this mixing bowl is a wonderful contraption called the Staybowlizer, which holds bowls steady while you’re mixing things in them.)
Next, stir in the corn kernels, whole and grated. Heat the olive oil in a large sauté pan, then drop the corn mixture into it. (I used a one-inch ice cream scoop for this.)
When browned, flip to the other side and gently press down with a spatula to even out the mounds.
Once that second side has browned (takes just a couple of minutes), remove the fritters from heat.
We served the fritters with a chipotle-flavored mayonnaise, and they were super!