0 2008-07-28T06:33:10-07:00 false I bought some fresh-picked corn from a local farm on Saturday. After dinner we were left with 4 ears, so I made corn fritters to eat as an afternoon snack yesterday. They're so yummy ... perfect with a cold glass of chardonnay! %(roseyred)Cook's Illustrated Corn Fritters - Makes 12% The batter can be mixed, covered and refridgerated up to 4 hours before cooking. 1 1/2 pounds of fresh corn, husks and silk removed (2-4 ears) 1 egg 3 TBSP all purpose flower 3 TBSP cornmeal 2 TBSP heavy cream 1 small shallot, minced 1/2 tsp salt pinch of cayenne corn oil Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. %(bluebellblue)(I just scrape the corn along the edge of the bowl)% Stir in egg, flour, cornmeal, cream, shallot, salt, and cayenne. Heat oil (just enough to coat the bottom) in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately. 2 false 24700 false false false Entry 1452 User 2008-07-27T17:00:00-07:00 DMY Public 2008-07-28T06:33:10-07:00 1452 C