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Cook the Book: Fresh Corn Fritters

And so we come to the end of this week's Cook the Book series, which has highlighted Crescent Dragonwagon's Cornbread Gospels. It's probably a little early to start thinking about the fresh, sweet corn of summer, but just hold on to this recipe for Fresh Corn Fritters till it's time.

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Ingredients

yield: 2 as the main item, 4 as a small side

  • 2 eggs
  • 1/4 cup milk
  • Kernels cut from 2 ears of fresh corn (about 1 cup), plus any scrapings of liquid you can get by running a knife blade along cob
  • 2 tablespoons stone-ground white or yellow cornmeal
  • 1/4 cup unbleached white flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • Mild vegetable oil, for frying

Procedures

  1. 1

    Whisk together the eggs and milk in a large bowl. Stir in the corn and any corn liquid.

  2. 2

  3. 3

  4. 4

  5. 5

    Place the cooked fritters on the paper towels; blot them quickly with fresh paper towel. Serve immediately.

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