Though sweet corn is not a regular crop at littleGrasse, it’s easy to find at every market and stand in the late summer. This recipe is such a lovely simple appetizer, it would be a shame not to share it.
Ingredients
4 ears fresh corn
1 Lg egg, beaten
3 TBSP flour
3 TBSP fine cornmeal
2 TBSP heavy cream
2 shallots, minced
1/2 tsp salt
pinch cayenne
1/4 cup veg oil for cooking, or more
Preparation
- Cut the kernels off two ears, drawing a knife downwards, close to the cob
- Grate the other two ears to release their milky sweetness.
- Stir in remaining ingredients, except the oil.
- Heat oil in 12″ skillet over med flame.
- Drop in heaping Tbsp’s of corn mixture. Cook fritters approximately 1 minute per side.
- Enjoy with sour cream or another tangy sauce.