Corn Fritters with Cheddar & Scallions

NOTES:

1. From TikTok. Original recipe called for cilantro instead of parsley. They say you could also use other herbs.

2. It is very worth it to use fresh corn instead of frozen!

3. According to this webpage, frozen corn can be substituted for the fresh corn. One ear is about 3/4 cup; 3 ears will be 2-1/4 cups. A package of frozen corn would be about 2-1/2 cups.

4. If using frozen corn, the flavor may be bland. See about adding a more flavorful Mexican cheese instead of the cheddar, and maybe a pinch of cayenne along with about a tsp of fresh thyme.

5. For leftovers, these are plenty good cold!

INGREDIENTS

3 ears of corn, shucked 

Kosher salt 

2 eggs, lightly beaten 

2 scallions, thinly sliced (both whites and greens; chives can be used instead)

1/4 C parsley

1/2 C grated cheddar cheese (parmesan can be used too)

1/3 C all-purpose flour, more as needed

Freshly ground pepper

Olive oil

INSTRUCTIONS

1. Line a shallow bowl or cutting board with a towel, then slice off the kernels by running a knife down the side of each cob. 

2. Pat the kernels dry with the towel, then transfer to a large bowl. Season with 1 to 2 teaspoons kosher salt. (Note: The recipe's author typically uses 1 teaspoon of salt for every 3 ears of corn.) 

3. Add the eggs, scallions, parsley, cheese, and flour. Season with pepper, if using. 

4. Use a spatula to mix everything together very well. 

5. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, beat another egg, add it to the batter, and mix again — you’re looking for the batter to be pasty in texture--enough so it holds together but isn't mushy. If the batter looks too wet, sprinkle in flour by the tablespoon. 

Warning: Please be careful while frying. Keep your heat at medium to medium-high and beware of exploding corn kernels—every so often, one comes flying out of the pan—and splattering oil. If you have one of those spatter guards, use it. Drying off the kernels well should help prevent this.

6. Make a test fritter: Heat a small skillet over medium-high heat. Add a teaspoon of oil. When it shimmers, drop a spoonful of the batter into the oil and flatten gently. Season with a pinch of salt. After 1 minute, check the underside to ensure it is lightly browned. If it is, flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Season with salt. 

7. Remove the fritter and let cool briefly. Taste. If the fritter tastes nicely seasoned and holds its shape, proceed with the recipe. If it does not, adjust as necessary with more salt, egg, or flour. 

8. Fry the remaining fritters:  In a large nonstick pan, heat 1 tablespoon of oil over medium-high heat. Swirl the pan or use a brush to distribute the oil. When it shimmers, use a large spoon to drop golfball-sized amounts of the batter into the oil, then gently flatten each mound with the back of the spoon. 

9. Season with a pinch of salt. Reduce the heat to medium. After about a minute, check the underside to ensure the fritters are lightly browned. Flip the fritters, and cook for 1 to 2 minutes more or until evenly golden. 

10. Transfer the fritters to a serving platter, season with sea salt, and let cool briefly. 

11. Proceed with the remaining batter, wiping out the skillet and adding another tablespoon of oil before adding more fritter batter. 

12. Serve with a dipping sauce such as a tzatziki or sour cream based sauce to complement the flavors you choose.