Around my way the Jersey corn seems to be getting sweeter and sweeter. Lately I can't drive by a farmers market without buying at least a dozen ears. I just never seem to get tired of eating corn on the cob this time of year. Unfortunately the complaints are starting to come in. Now that I think about it, buying a dozen ears of corn twice a week may be a bit much."Corn on the cob again??" The season is so short, I cant even imagine asking such a question. Well, its been asked alot lately. Actually, first they groan, then they ask.I felt pressure to fine a creative solution to continue satisfying my corn obsession, while also keeping the folks that I feed content. Well the problem is solved. They are already asking for more of these corn fritters. My response...? "Grrrrrrrrrrrrr..corn again?"
This is an Allyse Torey recipe, she is the owner of The Magnolia Bakery in NYC. A bakery NOT to missed should you be near the city. The corn I used was really sweet, if using frozen corn I would add 1 ts of sugar to the recipe.
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1/3 cup grated parm
- 1 1/2 ts baking powder
- salt about 3/4 ts
- 1/4 ts chili powder
- 1 1/2 cups buttermilk ( I find it annoying to buy buttermilk for 1 recipe, so I mixed 1 cup of milk with 1/2 plain yogert..perfect..no problem)
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups of fresh corn kernels, blanched (each ear yields about 1/2 cup)
- 3/4 cup chopped scallions, mostly green part
- 1/4 cup olive oil
- 2 Tb butter
- Another cup of fresh corn kernels blanched (I actually had an aunt named Blanch) for garnish
- Lime wedge
Chille Lime Mayonnaise
1 1/2 cups mayo
2 Tb fresh lime juice
1 Tb minced jalapeno chile pepper, seeds and ribs removed
2 ts grated lime zest
Place all these ingredients in a bowl, and stir together till well blended
In medium sized bowl mix flour, cornmeal, cheese, baking powder, salt and chili powder. In separate bowl mix buttermilk with the whole egg and egg yolk. Mix in dry ingredients till well combined. Stir in 1 1/2 cups of corn, then add the scallions.
Heat 2 Tb of oil and 1 Tb of the butter in a large skillet over medium heat. Spoon batter, (about 3 Tb for each fritter) into skillet to make 3 inch fritters. Cook until golden, about 3 minutes each side. Add additional butter and oil as needed. Serve warm with chile lime mayo, garnishing with extra kernels and lime wedges. I ate the first 3 fritters plain, could have eaten several more, but I did demonstrate self control.