Corn Fritters

Corn is one of the most versatile ingredients, lending itself in salads, soups, and today, “pancakes” aka fritters. I’ve been able to find an abundance of fresh sweet corn here, and ever since I discovered the London-based sustainable online market, Farmdrop, I’ve been ordering their pre-cooked sweet corn, something I don’t normally find in New York. So over the weekend I made these delicious sweet corn fritters -

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CORN FRITTERS

Ingredients

Serves 4, Approximately 30 minutes

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2 ears of sweet corn or similar

1 cup gluten-free flour

1 large egg, or egg substitute

1/3 cup of unsweetened dairy-free milk

1/3 cup of chopped scallions

1 teaspoon of Smoked Paprika

Salt and Pepper, to taste

Zest of 1 lime

Method

Remove husks from corn. Then, bring a medium pot of water to boil and add corn. Cover with a lid and cook for 4-5 minutes. Remove corn from water, set aside to let cool.

In a medium mixing bowl, whisk together flour, eggs, and milk with a fork - make sure there are no lumps. Add paprika, a few pinches salt and fresh crack blacked pepper and mix it a few more times. Using a knife, remove corn from the cob. Add corn and scallions to the flour mixture and mix until everything is evenly distributed.

Heat some olive oil in a non-stick pan on medium-low. Drop batter in spoonfuls onto hot oil to make 8-10 fritters. Cook for approximately 3-4 minutes or until golden brown. Flip and slightly flatten fritters using the back of the spatula. Cook for another 3-4 minutes until golden brown. Remove fritters individually and drain any excess oil on a paper towel.

Finish with a zest of lime and any leftover scallions.

Serve fritters with a side salad or on their own with harrissa and mayo.