Corn & Shallot Fritters

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. 

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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