Oh my goodness! Almost before I could respond, my potluck offering disappeared.
Whenever I’m in the summer, when the air is heavy with the aroma of newly harvested corn, there’s a dish that always makes me happy:
Corn Fritters Made at Home. We loved these fritters as a family since corn was always a mainstay in our Midwest diet.
I can’t resist these. They’re crunchy on the outside, soft on the inside, and brimming with corn’s inherent sweetness.
When I cooked these fritters for the first time, I was really proud of myself since I got to see my family gobble them up. I’m thrilled to finally get around to sharing this recipe with you since it’s one that I love.
On the other hand, these corn fritters aren’t your average fritters. Infused with a hint of smokey paprika and complemented by the brightness of spring onions, they are a wonderful take on a traditional meal.
Their distinctive blend of components is what makes them stand out.
These corn fritters are perfect for any occasion: as an appetiser, a side dish, or even a filling brunch alternative.
The recipe calls for two big ears of unhusked, silk-free corn.
four scallions of appropriate size
half a cup of flour
Whisk one big egg.
heavy cream, 2 tablespoons
one-half teaspoon of salt
vegetable oil, measuring 1/2 cup
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