Really Good Corn Fritters

It's funny, I remember corn fritters (some people call them corn cakes) being the best thing I ever ate as a kid.
Sweet and summery and delicious.

I don't remember my mother shucking that Jersey corn and cutting it off the cob. So why so good?

Because she used canned corn and creamed corn instead! Those were the days (at least they were all natural).

I have never been able to master a great corn fritter. They are always too cakey, like a pancake, or they fall apart.

Well, I think I have finally found the right combination of ingredients.

I read on an Australian site to blend half the corn with the other ingredients in a food processor (sort of liked creamed canned corn) or with an immersion blender, then add in the rest of the corn.

It worked, because my fritters did not fall apart, and were the perfect ratio of sweet corn to fritter.

This recipe was invented after trying many different recipes.
If you can't find super sweet Jersey corn on the cob, then use canned corn (I would not use frozen corn, not sweet enough).

I made an avocado salsa because this site recommended it, and they also served it with bacon!
But the truth is, these fritters were best on their own.

Delicious.

Jersey Corn Fritters:

3 ears sweet corn, removed from the cob (about 2 cups of corn kernels), divided
1 cup flour
1 tsp baking powder
1 tsp cumin
hot pepper flakes
1 tsp salt
black pepper
2 eggs
1 tbsp sugar or honey
2 tbsp whole milk
1/2 red onion, minced

handful of fresh basil
handful of chopped scallions
handful of chopped cilantro
chopped red bell pepper

With a food processor or hand blender, whiz half the corn w/ all of the onion, flour, baking powder, eggs and milk in a large bowl until you have a batter.

After you have a pureed batter, add in the other half of the corn kernels, the herbs and the chopped bell pepper.

Season liberally with salt & pepper. Refrigerate batter until you are ready to fry.

I used coconut oil because it has a high heat index, but canola or vegetable oil is fine too.

Plop tablespoons of batter into the hot oil and flip with a thin fish spatula after 1 minute.
Cook another minute (about 2 minutes total) and blot on paper towels.

These were good with the avocado salsa, but we liked them best eaten in our hands, freshly fried, warm, just naked, or with a fried egg the next a.m. These froze well too.

Enjoy.