Preparation: 20 minutes
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for harvest time to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
- 2 cups frozen or canned corn
- 2 large eggs, beaten
- ¼ cup all purpose flour
- 2 Tbsp Parmesan
- 1 scallion, thinly sliced
- 1 tsp finely chopped jalapeno or to taste
- 2-3 Tbsp vegetable oil for frying
Place corn, eggs, flour, Parmesan and salt in the food processor. Pulse it 2-3 times or until it is just mixed. Do not pulse it too much. Some corn texture should remain. Turn corn mixture into a bowl and add jalapeno and scallion. Adjust seasoning if necessary.
Add enough oil to cover the bottom of the frying pan. Heat oil over medium heat. Working in batches, add tablespoons of corn batter to the pan. Do not crowd, they will be easier to turn. Cook them for about 4 minutes on each side or until they are golden. Set them on a baking sheet lined with paper towels and keep them warm. For each batch check if there is enough oil in the pan.
Serve them with Pico de Gallo (see recipe on Chez Basilic) or sour cream and lime.