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.