If there’s one thing that says summer to me (okay besides ripe, juicy tomatoes), it’s sweet corn. The season for corn is a long one here in southern California and I never tire of preparing it. Of course the simplest preparations are often the best and many nights I just throw a few ears on the grill.
When time is not an issue I have a few favorite corn dishes that I look forward to serving. One is a luscious casserole (more on that later) and the other are these spicy corn fritters. Once your ingredients are prepped, these are simple to fry up. They’re called “fritters” but their shape is more like a “corn cake” (flattened, similar to a crab cake). They’re perfect with salmon, chicken or pork, or even on their own with a big salad.
Spicy Corn Fritters
1 cup unbleached flour
1-3/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 cup milk
1 large egg
2 tablespoons melted butter
4 cups fresh corn kernels (5-6 ears)
1/4 cup minced scallions
1/4 cup finely diced red bell pepper
1-2 jalapeno chiles, minced
Canola oil for frying
In a large bowl, stir together the flour, salt and baking powder. In another bowl combine the milk, egg and butter and stir the mixture into the dry ingredients until well blended. Fold in the corn, scallions, bell pepper and jalapenos until well incorporated.
In a large heavy skillet, heat 1/4″ canola oil until almost smoking. Add heaping tablespoons of the batter to the skillet without crowding and fry over moderately high heat until golden brown on the bottom, about 4 minutes. Turn the fritters carefully and continue frying until golden all over. Remove from pan and transfer to a paper towel to drain. Cover loosely with foil and fry remaining fritters, adding more oil as necessary. Be sure the oil is very hot before adding more batter or the fritters will be soggy. Serve immediateley. Serves: 6