Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. To remove the kernels, cut off the tip of each cob; stand the cob in a wide shallow bowl. With a sharp knife, slice downward to remove the kernels.
Step 2
To the bowl, add the milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in the cornmeal and flour.
Step 3
Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Working in two batches, drop the batter into the pan by heaping tablespoonfuls. Fry until golden brown, about 2 minutes per side. Transfer to the prepared baking sheet. Sprinkle with salt; place in the oven. Repeat. Keep warm in the oven for up to 30 minutes. Serve with sour cream, if desired.
