Embedded in light and fluffy fritters, kernels of corn provide nuggets of texture as well as flavor. Matched with slab bacon, and then topped with maple syrup, the fritters are an ideal summer breakfast, simultaneously luxe and casual.
- Yield: Makes 10 four-inch fritters
Source: Martha Stewart Living, July/August 2000
- 3 ears corn (about 3 cups kernels)
- 1 large egg, separated, plus 1 large egg white
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 pinch of freshly ground black pepper
- 4 tablespoons vegetable oil
Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side. Repeat the process with the rest of the batter, using the remaining oil for pan. Serve immediately.