Fresh Corn Fritters

My friend Arnie from work brought me some corn he bought at a roadside stand--it's a little hard for me to get to a roadside stand with no car to get out on the road with. So nice of him, thanks Arnie! Since then, I've had boiled corn (boiled with a bit of sugar and no salt, according to the instructions of Aimee, another work friend), but I wanted to try eating fresh corn in a delicious pancake, or fritter.

Searching for a recipe was a bit of a lengthy process, because many of the recipes called for canned, creamed corn, which is lovely, but not in August when you have fresh corn at your disposal. I finally found this Food Network Canada recipe, which calls for nothing but fresh corn, cornmeal, egg, flour, and salt & pepper. Actually it also called for green onions and cheese, but I left those ingredients out in order to let the corn be the star. I added 1/4 teaspoon or so of cayenne pepper for a little heat and interest.

These fritters were really easy to make--you basically just mix all the ingredients together. The recipe is also really to adjust, quantity wise--if you look, most everything is in threes, so you can easily make 1/3 or 2/3 of the recipe depending on how much corn you have. I made 2/3 of the recipe and it was the perfect amount for two or three hungry people.



Since fresh corn cut right off the cob is used, the corn doesn't get overcooked. In addition, corn is truly the main ingredient here--everything else is just for subtle flavor and binding purposes, making this fritter the perfect vehicle to showcase fresh corn. It'd be great for people who don't like to go to the effort to eat corn right off the cob, or for those who are simply tired of corn on the cob. We ate the fritters with some lemon- and parsley-stuffed rainbow trout and some boiled potatoes.