This has been one of the sweetest corn seasons I can remember and after weeks of boiled, barbequed, roast, and raw variations these fritters were a great way to change things up. Cut the corn from two cobs and set aside, then in a food processor quickly pulse two beaten eggs, a quarter cup each of flour and grated manchego cheese, and a teaspoon of kosher salt. Add the corn, two chopped scallions and half a jalapeno before pulsing a few more times.
Ten minutes before serving heat a large sauté pan over medium heat and add just enough oil to cover the bottom. Without crowding spoon the batter into the pan and cook until golden brown, about three to four minutes per side. Add more oil between batches if needed. Serve with your favorite green salsa or a dollop of sour cream with lime juice as an appetizer or side dish…or if you’re thinking brunch they’re also pretty amazing with an egg on top.
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