This recipe is our homage to fresh summer sweet corn, farm fresh eggs, and the women of Early America. You can used canned (rinsed) or frozen corn kernels but this recipe shines with corn cut straight from the cob.
3 cups of corn kernels
1 cup of all purpose flour or gluten free flour (I used Bob’s Red Mill 1-1)
2 large eggs, lightly beaten
1/3 cup half and half or oat creamer
1 teaspoon baking powder
Generous pinch of salt
Optional add ins – 1 tablespoon fresh chives, 1/2 cup shredded cheese, 2 teaspoons Old Bay
In a medium bowl, whisk the baking powder into the flour.
Make a well in the flour and add the half and half or oat creamer, and the eggs. Mix until just combined.
Fold in the corn kernels and any additional add ins. Do not over mix.
Add oil to a large skillet over medium heat. Drop batter by heaping tablespoon into the skillet, frying approximately 3-4 minutes each side. You’ll need to fry fritters in batches. Flip and fry other side when bottom is golden brown. Drain and serve warm on a bed of greens if desired. Enjoy!