Corn Fritters

Last summer, I thought I'd like to try to make corn fritters.   I can remember thinking they were a lot of work for a weeknight dinner, and froze the leftovers individually on a cookie sheet, and then threw them in a bag.    I got them out the other night to have with some ham and they were FANTASTIC!  I forgot how good they were.   I heated them up on a cookie sheet in the oven for about 20 minutes on 350F.    I will make these every summer when the corn comes in.....so delicious.   I'll schedule making several batches on a weekend.    I found a recipe in America's Test Kitchen - modified to our taste.    Here is how I made them.   


4 ears corn, kernels cut from cobs (3 cups)
1 teaspoon plus 1/2 cup vegetable oil
Salt and pepper
¼ cup all-purpose flour
¼ cup finely minced chives
1 tablespoon cornstarch
1/4 t.  cayenne pepper 
1 large egg, lightly beaten



Process 1 1/2 cups corn kernels in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside.  Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1 1/2 cups corn kernels and ⅛ teaspoon salt and cook, stirring frequently, until light golden, 3 to 4 minutes. Transfer to medium bowl.  Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.  Stir flour, 3 tablespoons chives, cornstarch, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper into corn mixture until well combined. Gently stir in egg until incorporated.  Line rimmed baking sheet with paper towels. Heat remaining ½ cup oil in now-empty skillet over medium heat until shimmering. Drop six 2-tablespoon portions batter into skillet. Press with spatula to flatten into 2 1/2- to 3-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.   After they cool, put them in the freezer on a cookie sheet, and then in a ziplock bag.   Take out as many as you need for  dinner. 

Great taste of summer in winter!