Growing up I loved it when my mom would make corn fritters as a side dish for burgers. We'd eat them sprinkled with salt and with some ketchup on the side. As an adult, I like to garnish them with scallions and some seasoned sour cream.
Watching her make them, it always seemed like she was putting them together without a recipe, adding just enough flour to get them to the perfect consistency. She always cooked them in her largest Faberware frying pan (she didn't have any non-stick pans).
I hope you enjoy this recipe as much as I do. It's a taste of summer, but more than that, a taste of home.
cups fresh corn kernels
large egg , beaten lightly
tablespoons all purpose flour
tablespoons heavy cream
small shallot , minced
Pinch cayenne pepper
cup corn oil or vegetable oil, or more as needed
Pulse the corn, egg, flour, cornmeal, cream, shallot, salt, and cayenne in the workbowl of a food processor fitted with the steel blade until the mixture forms a thick batter with some whole kernels, about ten 1-second pulses.
Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.