When David’s brother, sister-in-law and young nephew agreed to a last-minute visit on Labour Day weekend, they promised to bring a peach pie and corn. I’d already purchased a dozen cobs for the weekend, so David pulled out the Weber Ranch and grilled the whole lot, alongside some pork tenderloin, for dinner. Potato salad and mixed greens rounded out the meal.
Naturally, we had leftovers. And, with my sister and her young son joining us all for brunch the next day, a great reason to try a new recipe.
We liked these fritters so much (and had so much fantastic grilled corn stashed in the freezer), we made them again Thanksgiving weekend.
This recipe a slight modification of one by PEI chef Michael Smith.
I found I needed just a little more flour to stick everything together and I used less oil to fry the cakes.
I served the fritters with a choice of maple syrup, chili sauce and piquante sauce. My preference is the piquante.
Makes four generous servings.
3 ears of fresh corn, kernels removed from cobs (about 1 L or 4 cups of kernels)
60 mL (1/4 cup) flour
45 mL (3 tbsp) corn meal
salt and pepper
2 green onions, thinly sliced
250 mL (1 cup) grated cheddar cheese
Whisk corn and eggs in a large bowl.
Add flour, cornmeal, salt and pepper and mix well.
Stir in green onion and cheddar.
Heat large skillet over medium heat. Add a little oil and spread to evenly cover pan.
Add spoonfuls of batter and flatten to form cakes.
Cook until golden, flip and cook other side.
Continue cooking in batches, adding more oil as needed.