Its summertime and I know two things for certain, One, corn is sweet and the freshest we will get all year, and two, its grilling time! This summer I have made it a personal mission to cook a wider variety of recipes with vegetables. It is easy to say, “I want to eat more vegetables” It’s harder to make them more interesting than a salad.
With this personal mission in mind I have been consulting some of my favorite cookbooks for inspiration in which this recipe was manifested from. The book I used is one of my go to cookbooks. It’s like a cooking encyclopedia for creoles in Louisiana.
Every recipe I have made from this book has not failed me thus far, which is amazing! A lot of times you run across recipes that sound better than they taste. What I like about this cookbook is the fact that it is not pretentious and you can tell the authors truly love food. The stories they tell and the advice that is given is truly irreplaceable.
Okay! So enough praise of the cookbook. The Meat of this post are the corn fritters. These can be made as an appetizer since you can eat them hot off the stove or cold. They also work as a side dish for any meal preferably a roasted meat.
The fresh corn is the star of this recipe which is held together by a flour and egg batter, then pan fried in a small amount of vegetable oil. They come out so crunchy and sweet. This is definitely a summer side dish that could be put into rotation. A tip that I do have for making this dish is to be very light handed with the flour mixture.
Lastly serve hot and enjoy!
- 3 Whole fresh corn
- ¼ cup Milk
- ¼ cup Flour
- 1 Egg
- 1 tbsp Butter
- Vegetable Oil
- Cut the corn off of the cob into a large mixing bowl. Add in Milk and then add a well beaten egg. Mix until combined. Season with Salt and Pepper to taste with dash of cayenne (optional)
- Add flour until it is thickened enough to hold the fritter together.
- Spoon out mixture into a heated skillet and cook until browned on each side, serve hot.