There’s always that cob or two of corn leftover in the fridge from the weekend. It’s not enough to reheat and re-serve as a vegetable, but I hate wasting food. Two words – corn fritters. A couple of eggs, a smidgen of flour, and some sweet corn from the Garden State, and you’ve got yourself a fabulous side dish to accompany this evening’s chicken dinner. I’m thinking they would be perfect at brunch with some fried eggs, we shall see!
- 1 cup corn, freshly cut off the cob
- 2 large eggs, lightly beaten
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 tablespoons butter
- In a medium bowl, combine corn and eggs.
- In a small bowl, whisk together flour, baking powder, salt, and nutmeg. Add to corn/eggs mixture.
- Melt the butter in a large skillet, add batter with a tablespoon. When the bottom of the cakes are golden, flip and brown the other side.
