CORN FRITTERS

PG tested

These work as a fabulous side dish to any conventional entree, but they are perfect as an appetizer, served with a spoonful of sour cream or mayo doctored with a bit of maple syrup, Dijon mustard, and some chopped canned chipotle in adobo sauce.

4 ears of corn, kernels cut from the cobs (about 3 cups), divided

1 teaspoon plus ½ cup vegetable oil ⅛ teaspoon then ¼ teaspoon salt ¼ cup all-purpose flour ¼ cup finely minced chives, divided

2 tablespoons grated Parmesan cheese 1 tablespoon cornstarch pinch of cayenne pepper ⅛ teaspoon pepper, to taste 1 large egg, lightly beaten Process 1½ cups of corn kernels in food processor to a uniformly coarse puree, 15 to 20 seconds, scraping down the sides of the bowl halfway through processing. Set aside.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1½ cups of corn kernels and ⅛ teaspoon of salt and cook, stirring frequently until light golden (about 3 to 4 minutes). Transfer to a medium bowl.

Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula until the puree is the consistency of thick oatmeal (about 5 minutes). Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.

Stir flour, 3 tablespoons chives, Parmesan, cornstarch, cayenne ¼ teaspoon salt, and

⅛ teaspoon of pepper into corn mixture until well combined. Gently stir in egg until incorporated.

Line a rimmed baking sheet with paper towels. Heat remaining ½ cup of oil in nowempty skillet over medium heat until shimmering. Drop 6 2-tablespoon portions of batter into the skillet. Press with a spatula to flatten into 2½to 3-inch disks. Fry until deep golden brown on both sides (about 2 to 3 minutes per side). Transfer fritters to the prepared sheet. Repeat with remaining batter.

Transfer the fritters to a large plate or platter, sprinkle with remaining 1 tablespoon of chives, and serve immediately. Makes 12 fritters.