On Thursdays I teach in the morning and early afternoon, and then have a long 3 hour break until I teach again in the evening. The perk of that is that I live close enough to work to come home during that break and have dinner with Mr. Pea. And Mr. Pea is on top of his game, my friends. Tonight he suggested our main dish involve corn. I looked at him like he was crazy, but he convinced me when he proposed corn fritters.
We’ve made fritters before but usually they’re little hockey-puck shaped affairs that are made with frozen corn. Tonight, however, was a different story. These were beautiful, puffy fritters, made with fresh corn from his aunt’s garden and served with a sliced tomato and cucumber from the same place. Our house may smell like a diner now, but it was totally worth it.
To make fritters, you’ll need:
2 ears of corn, kernels removed
1 c flour
1 tsp baking powder
1-2 T sugar
1/2 t salt
1/2 c milk
1 T veg oil
Mix dry. Mix wet. Add wet to dry, and fold in corn.
Heat 1 1/2-3 c of oil over medium-high heat in a mid-sized saucepan. The recipe called for 375 degree oil, but this caused some fritters to cook too fast on the outside and stay raw in the middle, so you might want to keep it lower. Add fritters–we did two at a time–and quickly turn when they start to brown. They each take all of 30-45 seconds to cook. Be careful. Wear an apron. Sprinkle with a little salt when hot and enjoy.