I've been on the hunt for interesting ways to mix and match new dishes for weeknight meals. I like having a larger portion of something appetizer-ish along with a soup or salad instead of one main course. These corn fritters fit perfectly into that formula.
They're a substantial, flavorful accompaniment to soup, salad, or any other relatively light dinner component that's not quite a main dish. I served them with Sour Cream Salsa Dip (1 part light sour cream, 1 part light salsa, easiest dip ever), and a broccoli soup that I'll share with you soon. I added to the original recipe with some chives, which complemented the sweet corn perfectly. Next time I'll add even more.
p.s. Because a few of you have asked, my during-the-school-year bloggy posting schedule is Mondays, Wednesdays, Fridays... and whenever the mood strikes in between!
Corn Chive Fritters
Adapted from Martha Stewart's Great Food Fast
3 ears corn, husks and silk removed
8 chives, thinly sliced
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
salt and freshly ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
Sour Cream Salsa Dip (Optional; Stir together 1 cup light sour cream and 1 cup salsa)
1. Preheat 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.
2. To the bowl, add the milk, egg, sugar, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper; mix. Fold in the cornmeal, flour, and chives.
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 2 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 Salsa Dip, if desired.