Thursday, August 11, 2011

Corn Fritters...Another Timeless Cool Dinner

photo by Garden of Eating: I ate mine too fast to take a photo!

It is corn season in the northeast. All year we anixously await the arrival of July. We dream all year of sweet corn on the cob counting the days of this short season. It is one of the things you request if you are a New Englander when you come for a visit. Now that we have been reduced to two in our family, I just can't buy 4 ears of corn...I never do. I always start with buying 6, but things get out of hand and then it creeps up to 12 and of course you get 2 free. Now for 2 people, I have 14 ears of corn... oh my! So for years I have removed the kennels of the left over ears and saved for soups and salads, a no brainer. This week one of the blogs that I read, The Garden of Eating had a recipe that I was dying to try. I almost bought 24 ears it looked so good.

Well it seems that that those extra ears have taken on a life of their own. The corn fritters were delicious. I used what I had in the on hand, scallions, peppers, and a handful of fresh chives. I made a simple arugula salad and placed the fritter on top of the greens followed by a great piece of salmon that we simply grilled. Fast, easy, and a most impressive meal. I can't wait to try with different herbs. The Garden of Eating is a great blog check it out...

Happy Summer!!


Savory Corn Fritters

Serves 4


* 2-3 cups of cooked corn kernels

* 2 eggs, beaten

* 1 cup flour

* 1 tsp baking powder

* 1 onion, chopped

* Large handful fresh herbs (cilantro, basil, parsley, thyme - whatever you have on hand), washed and chopped

* 1 red pepper, washed, de-stemmed, de-seeded and chopped

* 1/2 - 1 cup milk

* 1 cup sharp cheddar cheese, grated

* 1 tsp sea salt

* Several grinds fresh black pepper

* 1/2 - 1 cup canola or peanut oil for frying

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