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      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


      Instructions:

      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.

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