Corn Fritters

Corn isn't my favorite vegetable.

(What a way to introduce a post about corn.)

I wonder if it really IS a vegetable, or does it only fit into the "grains" category?

Anyway, it's normally not tempting to me.

However, if corn is displayed in a manner other than just-plain-on-the-cob or buttered kernels, I'm more likely to partake.

Corn salads? Yes.

Corn in soups? Sure.

Corn bread? Yep.

Grilled instead of boiled? Why not?

This is another something different to do with corn...

A bit of a corny camouflage if you will.

But in this particular version of corn fritters, it's not all about the batter. Mind you, this is not a pancake with a little corn strewn here and there.

Instead, it's mostly about the corn.

Corn with amped up flavor and a bit of batter to hold all those little kernels together.

It's nice for the end of summer and when corn is fresh and readily available.

Corn Fritters

makes about 20, 2 1/2 inch fritters

Adapted from Bill's Food by Bill Granger

2/3 c rice flour

2 T corn starch

1/2 t baking powder

3/4 t salt

1/2 t freshly ground black pepper

1 t ground coriander

1/2 t ground cumin

2 large eggs

1/3 c water

1/2 T lemon juice

3 ears of corn, kernels removed from the cob

4 scallions, finely chopped

1/4 c fresh cilantro, minced

Vegetable oil

Possibilities for serving:

*Boldness is encouraged*

sambal oelek, chili sauce (sweet or hot), sriracha mixed with sour cream, ... ketchup if you must

In a medium bowl whisk together rice flour, corn starch, baking powder, salt, pepper, coriander, and cumin. In a smaller bowl, whisk together eggs, lemon juice, and water until combined. Stir the wet ingredients into the dry ingredients.

Add the scallions, cilantro, and corn and fold together until well-combined.

Preheat oven to 200 degrees F and place a pan lined with paper towels inside.

Heat 2 T vegetable oil in a skillet over medium heat until shimmering. Place 2-3 T sized scoops of the corn mixture into the hot pan and flatten slightly. Be careful not to crowd the pan.

Fry the fritters for a few minutes, until golden, and flip to the other side and fry until golden.

Remove to the pan in the oven and continue with the rest of the fritters.

Make sure to stir the mixture each time before scooping it into the pan to make sure that the batter coats the corn and doesn't sink to the bottom of the bowl.

Add more vegetable oil to the pan as necessary.

Serve hot with a dipping sauce.

To Freeze:

Place the fritters on sheet pan in a single layer and place the pan in the freezer. Once the fritters are frozen, place in a freezer bag or another airtight and freezable container.

To Reheat:

Preheat the oven to 325 degrees F and place the fritters in a single layer on a sheet pan.

Bake until hot and crispy.

*This may be the best option since all the fritters will come out perfectly hot and crispy at the same time.