Corn Fritters



4 ears sweet corn or 2 cups corn kernels
1 egg
2 Tbsp. flour
1/4 tsp. salt
Vegetable or canola oil for frying

1.Cut corn kernels from cob into a large bowl. (Note: For a creamier fritter, cut kernels off 2 cobs and use a large-hole grater to grate the kernels off the other 2 cobs.)
2.Add the egg and beat it with a fork. Combine corn and egg. Sprinkle mixture with flour and salt and stir to combine thoroughly. Cover and chill for 30 minutes.
3.Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat to 350 - 375. A bit of batter dropped into the pan should sizzle immediately.
4.Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in the pan at a time. Cook until fritters are browned on one side, flip, and cook until they are brown on both sides. Transfer fritters to a paper towel-lined plate to drain and repeat with remaining batter. Serve immediately.

Yield: 8 fritters