Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
I thought about calling these corn latkes, because that's really what they are (except for the onions, which they don't need anyway). This version is pretty much all corn, with only a couple of eggs and a few tablespoons of flour as binders, and the only seasoning is salt and pepper. (By the way, I forgot to add the tablespoon of melted butter, and they were fine.) Serve with fresh salsa*, sour cream, and sliced avocado. Be careful when frying - the kernels have a tendency to explode.
2 cups corn, scraped from the cob** (you'll need 4-6 cobs)
1/2 tsp salt and freshly ground pepper
5 T all-purpose flour
1 T melted butter
Vegetable oil for frying
In a medium bowl, lightly beat the eggs. Gently whisk in the corn, seasoning, and flour. Add the melted butter and stir to combine. In a small heavy pan, heat oil. Drop the batter by spoonfuls into the hot oil, browning lightly on both sides (2-3 minutes per side). Drain on paper towels and serve immediately. Makes approximately 20 small fritters.
* For salsa, I recommend cilantro, a small amount of scallions or white onion, a jalapeno, and Roma tomatoes. Chop ingredients coarsely, throw in the food processor, and pulse a few times.
**Cut off the bottom of each cob so it stands up in a large bowl (to contain all the kernels flying around), and scrape with a paring knife.