1 c fresh corn cut from cob or frozen kernels, thawed
1/3 c chevre/goat cheese, crumbled
1T fresh chives, minced
1 c corn flour ( can sub half cup medium grind corn meal for crunchier texture)
1 tsp. baking powder
1 tsp. salt
2T high heat frying oil such as grapeseed or safflower oil
In medium mixing bowl, beat eggs and add milk and yogurt/creme
fraiche, mixing well. Stir in corn, honey and chevre crumbles. Add
corn flour/meal, baking powder, and salt. Fold gently to fully
combine, but do not overmix.
Heat half of oil over medium-high heat in large, non-stick fry pan or
cast iron skillet, being sure that a thin layer of oil covers the
Place heaping Tablespoon full size portions of batter evenly in
pan to create first batch, leaving room to flatten and flip
fritters (6 - 8 per batch). Using spatula, press down slightly on
each fritter to create even cooking surface. Fry until golden
brown on first side, about 3 min. Flip with spatula and cook 2
min. on other side, pressing down with spatula firmly on each
fritter. Place first batch of fritters onto plate lined with paper
towels to drain and sprinkle lightly with sea or kosher salt.
Repeat process with second batch.
Fritters can be served hot or room temperature. Yields 16 fritters.
Serve with a dollop of yogurt/creme fraiche and fresh chives
0 Out of 5 from
You can add this Corn Fritters w/Honey & Chevre recipe to your own private DesktopCookbook.