Though commonly served as appetizers, corn fritters also make a great side dish. You can eliminate the pepper, dust them with sugar and serve them with fresh fruit for a delicious breakfast dish or dessert.
4 ears fresh corn, shucked (about 2 cups)
2 large eggs, separated
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
1/4 cup clarified butter
- Bring a large pot of water to a rolling boil, add the ears of corn, cover the pot, and remove from the heat. Leave the corn in the water until you are ready to use it, at least 5 minutes.
- Using a sharp knife, cut the kernels from the cobs, so that they fall into a mixing bowl. Add the egg yolks and butter and mix well.
- Season the flour with salt and pepper. Beat the egg whites until they hold soft peaks. Then fold the whites into the corn mixture adding a little of the flour with each fold.
- Heat the clarified butter in a skillet over medium-high heat. Cooking a few at a time, drop the batter by tablespoonfuls into the hot butter and fry on all sides until golden brown, about 1 1/2 minutes per side. Serve immediately.
Makes 20 to 24 fritters.