Corn Chive Fritters

Adapted from Martha Stewart's Great Food Fast
Serves 4

3 ears corn, husks and silk removed
8 chives, thinly sliced
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
salt and freshly ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil

Sour Cream and Salsa Dip (Optional; Combine 1 cup sour cream and 1 cup salsa)

1. Preheat oven to 200 F. To remove the kernels, cut off the tip of each cob; stand the cob in a wide shallow bowl. With a sharp knife, slice downward to remove the kernels.

2. To the bowl, add the milk, egg, sugar, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper; mix. Fold in the cornmeal, flour, and chives.

3. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Working in 2 batches, drop the batter into the pan by heaping tablespoonfuls. Fry until golden brown, about 2 minutes per side. Transfer to the prepared baking sheet. Sprinkle with salt, place in the oven. Repeat. Keep warm in the oven for up to 30 minutes. Serve with sour cream and salsa dip, if desired.

Printed from Playing House