last saturday we cooked out inaugural lunch in the new kitchen!
we took a look at what we had, and what we had was some really good looking corn. so, corn it was. we perused our copy of The Joy of Cooking (which is my usual method of determining what to do with an ingredient i have with no plan in mind) and as soon as i saw corn fritters – i wanted them stat!
the players:
corn, flour & sugar, egg, salt & pepper
and when putting it all together, we threw in some green onion and 1/2 a jalapeno to liven things up.
spoon size dollops into a pan with a little bit of butter…
and lunch is served!
and seriously, they were SO good. i could eat them every week. in fact, we still have two ears of corn left and it’s highly probable i’ll demand them for dinner tonight.
here’s the full recipe (which we halved, since there’s just the two of us):
5 ears sweet corn (about 2 1/2 cups), cooked, cut and scraped from the cob
2 egg yolks, lightly beaten
2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg whites, beaten until stiff but not dry
Combine corn with egg yolks, flour, sugar, salt and pepper. Fold in egg whites. In a nonstick skillet, heat 2 tablespoons of butter or vegetable oil until very hot. Drop in batter, a heaping tablespoon at a time. Reduce heat and cook until browned on the bottom, 3 to 5 minutes. Turn once (do not pat down) and cook second side until brown. Serve immediately. Serves 4.
