An Explosive Side Dish

Corn on the cob always heralds summer for me, but after eating it five nights in a row the thrill wears off. That’s when my mind turns to Fresh Corn Fritters.  Nothing could be easier to make, especially if you have a few ears of already cooked corn sitting in the fridge.

However, there is one thing to keep in mind.  Popcorn comes from corn kernels.  While I was turning over my first batch of Fresh Corn Fritters, I heard an explosion.  My first thought--someone was setting off cherry bombs in the street.  Then I realized the sound was a lot closer.  In fact, it was coming from the frying pan right next to me.  A few corn kernels had reached the magic temperature and exploded—although they didn’t actually turn into popcorn.  They just popped out of the pan--adding a little extra excitement to dinner prep!

Fresh Corn Fritters – makes 14 2-inch fritters 

2 ears cooked corn
2 large eggs
2 tablespoons flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive or canola oil 

Using a sharp knife, carefully cut the kernels off the cob and put them in a medium bowl.  Add the eggs, flour, sugar, salt and black pepper.  Stir the mixture until all the ingredients are thoroughly incorporated. 

Heat 1 tablespoon oil in a large frying pan over high heat.  When it is hot, add 1 heaping tablespoon of the corn mixture to the frying pan and repeat until all the frying an space is used up. 

Keeping the heat on high, fry the fritters for about 3 minutes, or until the bottoms have browned.  Carefully turn them over with a metal spatula and cook for another 1 or 2 minutes, or until the bottoms have browned.

Remove from the heat and serve immediately.  Add the remaining tablespoon oil and cook the rest of the fritters as before.

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