Make these crispy, buttery griddled fritters to satisfy your sweet (corn) tooth.
It’s that time of year when you’re probably thinking about the millions of ways to eat fresh sweet corn while it’s still around, and besides grilling a whole cob and slathering it in butter, these fritters should be at the top of your list. They’re buttery and crisp on the outside, tender and sweet in the middle. Dressed with a slice of smoked salmon and a dollop of sour cream—or crème fraîche if you’re feeling fancy—they’re as delicious for a party starter as they are for brunch. Either way, an accompanying glass of Champagne is practically mandatory.
- 2 ears sweet corn, shucked
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1 large egg, lightly beaten
- 1 green onion, thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- About 1/4 cup sour cream, for serving
- 4 ounces thinly sliced smoked salmon lox
- Fresh tender herbs, such as chives, dill, tarragon, and/or basil, for serving
- Cut the corn kernels off the cobs into a mixing bowl, then use the back of a knife to scrape out any remaining bits of corn and the corn “milk.” Add the flour, cornmeal, cheese, egg, green onion, salt, and pepper.
- Heat a large skillet, preferably cast-iron, over medium heat. Once hot, add 2 tablespoons of the butter and swirl to coat. When the butter is melted and bubbly, use a 1/4-cup measuring cup to scoop up and place four piles of batter in the skillet, with plenty of space between them. Spread the batter into even patties using the back of the measuring cup. Cook without disturbing until a crisp, brown crust forms on the bottom and the fritters seem to hold their shape enough to flip, 2 to 3 minutes. Gently flip to finish cooking on the other side, adjusting the heat as needed. Transfer the fritters to a platter lined with paper towels. Add the remaining 2 tablespoons of butter to the pan, and repeat to cook four more fritters.
- Serve the fritters warm, topped with a dollop of sour cream, a folded slice of salmon, and a sprinkling of herbs.