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Hiding in the Catskills all summer has made me miss two things about Jersey: the organic corn and tomatoes. I’ve waited weeks to sink my teeth into a just-picked piece of sweet Jersey corn and so this time when I returned for the day I made sure to stop at my favorite farm stand to get some overripe sauce tomatoes and a few dozen white and bi-color corn. There’s few culinary pleasures (at least for me) which match the delightful pleasure which comes with that sugary and explosive squirt which comes as I bite into a sweet and salted buttery cob of corn.
Summer corn is at its prime and has me racing for ways to savor and prolong the enjoyment of this once-a-year pleasure. Though I devour farm fresh corn on the cob by itself at any time, I also like to incorporate this ephemeral ingredient into various meals which I can store in the freezer and use for entertaining and family dinners. So as the clock ticks through summer, I’ve got one main focus and that’s preserving the multitude of farm fresh flavors for meals to enjoy well after the summer harvest.
I’ve been blanching tomatoes and making big batches of sauce; pureeing basil and garlic for pesto; assembling lasagna with grilled zucchini, sliced tomatoes and squash; and finally concocting plenty of corn based foods from chowder to today’s to-die for featured recipe “Corn Fritters! My freezer is bursting at the seams and will wait for fall to begin its reminiscent thaw. They aren’t as fried as a fritter or flat as a pancake, they’re just perfectly crisp, light and airy and packed with surprise flavors.
I cooked alone but Debbie was with me in spirit as we used to be kindred in the kitchen.
You’ll want to set up an assembly like system with two skillets, a paper-towel lined plate and cookie sheet lined with parchment for freezing. I must warn you to watch out for loose corn kernels which might just spontaneously pop and splatter hot oil. This happened to me and it wasn’t very fun and the burns on my arm will prove it! Thank goodness these little bastards are as good as they are or I wouldn’t be pleased!
Anyway, onto these delicious two-bite morsels which make an elegant an easy pull from the freezer hors d’oeuvres. They would be sensational topped with a dollop of creme fraiche, some chopped fresh cilantro. My Chipotle mayo is an ideal accompaniment or better yet, throw a chunk of lobster or fresh crab on top to really get fancy! Any way you’ll love them.
| Servings | Prep Time |
| 44 two bite sized patties | 20 minutes |
| Cook Time |
| 10 minutes per batch |
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When made with summer sweet corn, these fritters are amazing! The spice from the jalapeno peppers and cayenne gives them a punch, especially when served with the chipotle mayo.
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- 4 whole eggs
- 1/3 cup milk
- 1 1/2 cups flour
- 2 tsp baking powder
- 4 cups corn bi-color farm fresh best
- 2 tsp sea salt
- 1 tsp pepper freshly ground
- 1/8 tsp cayenne pepper
- 2 whole jalapeno peppers seeded and diced finely
- 4 whole scallions chopped finely
- 2 tbs cilantro washed and chopped
- 1/3 cup Parmesan cheese
- 1/2 cup oil olive or grapeseed
- 1 cup mayonnaise
- 1 whole lime juiced
- 3/4 tsp chipotle chili pepper
- 1 whole garlic clove minced
- In a medium sized bowl whisk the eggs with the milk. In another bowl, mix the flour, baking powder, salt, pepper and cayenne. Add the wet ingredients to the dry and mix in the cheese, corn, peppers, scallions and cilantro.
- Meanwhile, heat two skillets with 1/8 inch of olive oil. Heat until a drop of water sizzles when dripped into the pan indicating a hot oil. Using a spoon, drop a teaspoon of the corn batter into the oil and flatten a bit with the back of the spoon.
- Turn the heat down to a medium high and cook for approximately 3 minutes per side until golden.
- Drain on a paper towel lined plate and serve or if freezing, immediately transfer to a baking sheet lined with foil. Place in a freezer uncovered in a single layer and freeze until hardened.
- Just make sure the oil isn’t too hot to overcook the patties or that the batter doesn’t cook all the way through.
- Transfer the patties to a paper-towel lined plate and drain for a minute or two before placing on the baking sheet and freezing immediately. Continue until all the batter is used. You might have to change the oil a few times.
- Freeze for a couple of hours and then transfer to freezer bags or airtight container careful to remove excess air.
- To re-heat, place in a hot (400 degree) oven and cook for ten minute per side.
Suz says
These look SO yummy!!! Can’t wait to make them AND eat them!!! Thanks Alison for another super recipe and fun blog!