It is the middle of September and yes, I bought corn from our local farmers' market. I knew I was pushing my luck on getting that tender sweet stuff that shows up in August, but I was feeling nostalgic about these last weeks of summer and went for it. As I thought, it was a little on the starchy and tough side. I didn't let that get me down, instead I decided to pair it with some shallots and chives and make some fritters, this turned out to be an ideal way to enjoy this end of the season corn.
Corn & Shallot Fritters
by Inspired by the Seasons
- 2 c corn, cooked or 2 ears fresh corn
- 1 small shallot sliced (about 1 T)
- 2 T fresh chives, chopped
- 1 T butter
- 3 T all purpose flour
- 3 T Panko crumbs
- 1 large egg, beaten
- 1/2 tsp smoked paprika
- 1/2 tsp salt
If using fresh corn, remove the kernels from the cob. Add them to a small frying pan with 1 T butter and the sliced shallots. Cook for 3-4 minutes. Transfer to a bowl to cool.
If using cooked corn, cook the shallots separately in butter over medium heat until just starting to brown. Remove from heat.
In a large bowl, whisk together flour, Panko, paprika and salt. Add corn, shallots, chive and egg. Stir until combined, if it is too "gobby", thin with a little milk.
Add vegetable oil to a 9" skillet and heat until it shimmers. Using your hands form small patties with the corn mixture, about 4" in diameter. Carefully place in pan and cook 3-4 minutes per side until golden brown. Transfer to a paper towel to remove any excess oil. Makes about 6 patties.
No corn available?? Check out this recipe for carrot fritters.