Courtesy of Edible Ojai (California)
Much lighter than hush puppies, these corn pancakes are perfectly seasoned and bring out the sweetness of corn kernels freshly cut from their cobs. You might want to consider doubling the recipe; these fritters disappear very quickly! Try serving these with some broiled tomatoes, sour cream, and a refreshing salsa made with chopped avocado, mango, lime and cilantro, if desired.
Makes 4 to 6 servings
2 cups fresh corn kernels (from about 3 to 4 medium ears of corn)
2 tbsp all-purpose flour
2 eggs, separated
1/4 cup finely chopped spring onions or scallions
1/2 tsp kosher salt, plus more for sprinkling, if desired
1/4 tsp paprika
1/8 tsp freshly ground black pepper
1/8 tsp ground cayenne
1/4 cup extra virgin olive oil or grapeseed oil
1 tbsp unsalted butter
In a large bowl, stir together the corn, flour, egg yolks, onions, salt, paprika, pepper and cayenne. In the bowl of a stand mixer (or a large bowl if using an electric mixer), beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture.
Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in three additions.
In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons into the hot oil, taking care not to crowd the pan. Cook each fritter until browned, 2 to 3 minutes. Turn each fritter over and brown the other side, 1 to 2 minutes. Transfer the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used. Serve hot.
From Edible: A Celebration of Local Foods, edited by Tracey Ryder and Carole Topalian. John Wiley & Sons, 2010.