What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack.
2 ears fresh corn (to yield 2 cups kernels)
½ cup flour
1/3 c cornmeal
1 tsp salt
½ t baking powder
½ c milk
4 T olive oil
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.
Heat a nonstick skillet over medium/low with 2 T olive oil. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches. Yields 10-12 fritters.
Grown up Embellishment: 2 T chopped scallion & ¼ tsp crushed red pepper mixed into corn.
Kate Homes, a professionally trained chef at Le Cordon Bleu College of Culinary Arts in Scottsdale, founded the New York-based personal chef service, Carried Away, a company that provides professionally trained chefs for weekly in home meal preparation, private dinner parties and group cooking demonstrations. Kate and her team specialize in helping busy families eat healthy, delicious and convenient meals. Carried Away is the missing link between what your nutritionist tells you to eat and the food you actually crave!