Sweet Corn and Fresh Oregano Fritters
Source: Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook (Mirabelle Press, 2012)
This recipe was demonstrated for CUESA’s Market to Table program on July 7, 2012.
Serves 6 to 8
4 ears sweet corn
¼ yellow onion
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon sea salt or kosher salt, plus extra for sprinkling
¼ teaspoon freshly ground black pepper
3 tablespoons chopped fresh oregano
1 to 2 tablespoons extra-virgin olive oil
Crème fraîche (optional)
1. Hold an ear of corn in a bowl and, with a sharp knife, cut off the kernels in a downward stroke, as close to the cob as possible. Repeat with the remaining ears.
2. Grate the onion, then squeeze it as dry as you can using your hands. Add the onion to the corn, sprinkle with the flour, baking powder, half the salt, the pepper, and 2 tablespoons of the oregano and mix. Add the egg and mix well.
3. In a frying pan over medium high heat, pour in enough olive oil to make a scant ¼-inch deep. When it is hot, drop heaping teaspoons of the corn mixture into the oil, about 1 inch apart. Press down gently with the back of a spatula, and fry until golden brown, about 2 minutes. Turn and fry the other side, about 1 minute. Transfer to a paper-towel-lined platter to drain. Repeat with the rest of the corn mixture, adding more oil and reducing the heat if necessary.
4. To serve, place the fritters on plates, dollop them with crème fraîche, and sprinkle with the remaining sea salt and oregano on top.