Corn Fritters

      CORN FRITTERS from Plate Magazine
      Whole milk 1 C
      Eggs 3 each
      Flour 1 1/2 C
      Baking powder 1 1/2 tsp
      Parsley, chopped 1 TBS
      Chives, chopped 1 TBS
      Salt 1 tsp
      Freshly ground black pepper 1/2 tsp
      Corn kernels, fresh or frozen (see note) 3 1/2 C
      Salmon roe as needed
      Crme frache as needed


      1. Beat eggs and milk together and then slowly beat in flour and baking powder until batter is smooth. Stir in parsley, chives, salt and pepper and corn.

      2. Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon onto a lightly oiled hot saut pan, leaving a space between each fritter. Brown lightly about 2 minutes per side and cool.

      3. Serve with salmon roe and crme frache.

      If using fresh corn, add into recipe raw. If using frozen corn, parboil for a few minutes first.