- 2 large ears fresh sweet corn (or 1 C packed thawed, drained, frozen corn) Grill lightly while basting with butter before cutting off to give an amazing flavor!!!
- 2 LG eggs
- 1/4 C whole or almond milk
- 1/4 C all-purpose flour
- 3 T yellow cornmeal
- 1 1/2 t raw sugar
- 1/2 t sea salt
- 2 1/2 t baking powder
- peanut oil for frying
Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined.
In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.
Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. It should sizzle. Do not let them touch each other. You will need two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately