I've been experimenting with making these the past two weeks. Trying to get that perfect flavor and ratio of corn to batter, I think I finally nailed it! These are perfect to serve as a summer side or hearty enough to stand on their own as a main.
4 ears of sweet corn, husked
1/3 cup of flour
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of old bay seasoning
1/8 cup of fresh dill, finely chopped
2 Tablespoons of heavy cream
2 Tablespoons of pimentos
Over medium heat bring a large pot of water to a boil. Add corn. Cover and leave to boil for 5-7 minutes. In a bowl whisk together flour, salt, pepper, old bay, and dill. In a separate bowl whisk together eggs, heavy cream, and pimentos. When the corn in fork tender place in a colander and run cold water over ears to cool them off. When the ears are cool enough to the touch cut off kernels. This is best done standing corn upright using a serrated knife. Put kernels in the flour mixture, add egg mixture, stir to incorporate. Bring a skillet to medium heat add a few tablespoons of olive oil. Once the skillet is well heated spoon two large spoonfuls of batter onto pan. You can fry up as many fritters at a time as long they are not touching off each other. Use a spatula to flip-takes about 1-2 minutes per side, aim for that evenly browned crispy texture. When they are done place them on a paper towel covered plate to absorb any excess oil. Best served hot with sour cream.
Note: This recipes is flexible. Not into pimentos and dill? Substitute them out for jalapeños and cilantro for a spicy kick!
Serving Suggestion: As mentioned before these could be served as a main accompanied by a nice big green salad or serve as a side dish.