Archive for August, 2011

Sweet corn, the next day

Corn fritters and beefsteak tomatoesWe’ve hit what I think of as the trifecta of harvest-season perfection: Tomatoes, sweet corn and peaches. Lots of other stuff, too, but I could (and at this time of year, often do) live on tomatoes, sweet corn and peaches.

I bought a half-dozen ears of pretty, yellow-and-white sweet corn at the market yesterday for two bucks, and ate two ears, buttered and salted, for dinner, with a sliced beefsteak tomato and a ripe peach for dessert. I went ahead and cooked the extra corn so I’d have leftover corn for one of my favorite savory side dishes, courtesy of good old Joy of Cooking, circa 1964 (the cookbook my mother sent away with me to college). If you love corn, you should try these; they’re quick, easy and really delicious.

Corn Fritters

Ingredients

  • Enough sweet corn to make 1 cup of kernels (2-4 ears, depending on size)
  • 2 eggs
  • 6 Tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp nutmeg (freshly grated if you’ve got it)
  • 2 Tbsp butter

Method:

Cut the kernels off an ear of fresh or cooked sweet corn into a bowl , and scrape the cob with the back edge of the knife to get all of the germ and the sweet, milky corn juice. (If sweet corn isn’t in season, frozen corn works. “Joy” suggests canned, cream-style corn, but bleah.)  Mash the corn a bit with a wooden spoon or potato masher.

Beat eggs until light and add to corn, along with everything else but the butter.

Melt butter in a medium-hot skillet. Drop big tablespoonfuls of batter into the pan  and cook like pancakes, browning one side and then the other.

Eat hot. (“Joy” suggests topping with maple syrup, but I like these as savory side dishes, or by themselves – even reheated in the toaster-oven – for lunch). Yummy as is, or experiment with additives – I’ve made them with minced garlic and hot peppers, for a spicy version, and with  a little grated cheddar, parmesan  or gruyere mixed in.

Makes 6-8 fritters.

Note for the gluten-intolerant, such as my sister: I think this would work great with the same proportion of whatever gluten-free flour you prefer, or even with gf pancake mix (omit the baking powder).

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August 28, 2011 at 6:28 pm Leave a comment


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