Corn Fritters with Herbs and Cheese

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  •  6 ears of corn shucked about 3 cps of kernels

  • 3 scallions finely chopped

  • ½ cup finely chopped herbs (chives parsley, basil savoury, dill any combination you like)

  • 1 cup grated aged cheddar or sharp hard cheese

  • 3/4 tsp sea salt

  • freshly ground pepper

  • 4 large eggs

  • 1 cup unbleached flour

  • Neutral oil or ghee for frying

In a medium bowl add the freshly shucked corn scallions, herbs, cheese, salt and many grinds of black pepper and stir to evenly combine.  Add the eggs and use a fork to stir until they’re all broken up and evenly coat the corn mixture. Add 1 cup of flour and stir to combine but don’t over mix.

Heat 2 to 3 tablespoons oil  or ghee in a large frying pan over medium heat. Once hot and shimmering, add your first scoop  ( size depends on how you are serving them as an hors d’oeuvre or side dish) of corn fritter batter spread it out a little so it is even and press it gently to flatten it.  Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same colour on the second side. Drain on a paper towel serve with yogurt crème fraiche or sour cream. Great as a side dish or as an hors d’oeuvre topped with crème fraiche and smoked salmon.

 

horsdoeuvres, sidesdanielle acken