A secret family recipe, that is!
These are pretty much our trademark. The staple food of summer.
Well, and winter, because we keep the batter on hand in the freezer for random cravings.
Are you ready for this?
Freaked out yet? I know it sounds weird, but take my word for it.
They. Are. AH-MAZING.
Here's what you need:
Yup, that's it! Let's get started!
A standard serving is 2 ears of corn and one egg. I was making this recipe for my sister and me, so we used 4 ears of corn and 2 eggs. Just keep the proportions right, okay?
Your first step is to brush off the corn and get the silks off.
Next you're going to want to cream the corn. I used my handy dandy little creamer tool, but like I said above, just use a cheese grater.
Warning: it's messy. Hence the grass in the background. We do it outside.
This is what your corn cob should look like when you're done. You want to CREAM it.
DO NOT under any circumstances cut the kernels off the cob. Do you understand? That will NOT be yummy. And if you're using a cheese grater, don't grate too far down onto the cob.
Your finished product should look like this. See that awesome, creamy texture?
Get out the butter and your largest frying pan. Now listen closely. You need a WHOLE LOT of butter for these fritters. More than you think you're going to. I promise.
Just remember that the only other ingredients are corn and eggs, take a deep breath, and cut yourself a large slab of butter. We're talking about a tablespoon per batch.
And melt it all around.
Wait until the edges are brown and crispy and the middles have dried up a bit before you flip them.
Once they're done, shake some salt on top and enjoy!
These corn fritters are the most amazing summer treat you will every try and our family's pride and joy.
Promise me you'll make them before the summer ends?