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Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch. More Corn Dishes

Grace Parisi
July 2007

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© Quentin Bacon

Recipe Summary

total:
40 mins
Yield:
4 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.

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  • In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.

  • In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.

  • Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

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