Corn Milk Cakes
July 26, 2015
Elegant in their simplicity with the goodness of sweet corn and corn's little used treasure, corn milk. These are great all by themselves or with a side of brown beans or wilted greens.
- Prep: 20 mins
- Cook: 5 mins
- Yields: 6 to 8 servings of 2 fritters per serving
Into a large bowl, using a sharp knife, carefully cut the corn kernels off the cob. With the back of the knife or edge of a fork, scrape down the cob to release the milky juice from the cob into the bowl.
Pour the dry ingredients into the bowl of the corn mixture, and stir with a spatula to form a thick batter. It should resemble a cornbread batter. If you feel the batter is too thin (like pancake batter), add more flour, one tablespoon at a time until it reaches a thicker consistency. On the other hand, if it is too thick, you can add water in the same manner, to the right consistency.
When oil is hot, drop rounded tablespoons of batter carefully into the oil. (Note: if the fritters come apart in the oil, add a tablespoon of flour to the dough mixture.) Work in batches. Don’t crowd, the fritters should not touch each other.
Note: You can add 3 tablespoons of minced onion for added flavor. You can also add 1 teaspoon for sugar if desired.