Ingredients
3 ears corn, raw or cooked, husks and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Pinch cayenne
1/4 cup cornmeal
1/4 cup flour
Vegetable oil, for cooking
Preparation
Trim off the tips of the corn cobs. Standing a cob in a wide bowl, slice off the kernels with a sharp knife. Repeat. To the corn, add the milk, egg, sugar, baking powder, salt and cayenne. Combine with a large whisk. Mix in cornmeal and flour. Let rest for at least 10 minutes. Heat oven to 200 degrees. Line a rimmed baking sheet with paper towels or brown paper bags, and put it in the oven. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop batter into the pan by heaping tablespoons. Fry until golden brown, about 3 minutes on each side. Transfer to the prepared baking sheet and sprinkle with salt. The fritters can be kept warm in the oven up to 30 minutes.
