3-4 medium ears fresh corn
1 large egg, beaten
3 tablespoons cornmeal
3 tablespoons all-purpose flour
2 tablespoons heavy cream (or half n half)
1/2 cup minced sweet onions
1/3 cup minced bell peppers (optional)
3⁄4 teaspoon salt
1 pinch ground cayenne pepper
1⁄4 cup canola oil
Cut kernels off corn until you have 1 cup. Grate 1-2 ears of corn plus about 1/2 cup pulp from the cobs. In a bowl, combine the cut corn, grated corn and pulp, beaten egg, cornmeal, flour, cream, onion, peppers, and cayenne until it starts to form a thick batter. You can refrigerate the mixture until time to cook (up to 4 hours). Heat oil in large heavy skillet, dropping a heaping tablespoonful into oil until the skillet is almost full. Fry until golden brown for less than a minute on each side (if oil is nice and hot). Place on a paper towel or paper bag. Serve hot with a dollop of butter or sour cream or just as is.If you use frozen corn, you'll need 2 cups total. Keep 1 cup as is and place the other cup in a processor until barely grated. Then follow remaining instructions. This is one of my son's favorite recipes.
This recipe is shared September 14-18, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
