By request, the recipe for the corn fritters I made on Sunday. Enjoy!
FARMSTAND CORN FRITTERS
From Cook's Country Magazine Aug/Sept 2005
Makes 12 fritters
1 1/2 pounds fresh corn (2 large or 3-4 medium ears), husks and silk removed
1 large egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1/2 cup corn or vegetable oil, as needed
Using a chef's knife, cut kernels from 1 to 2 ears of corn (depending on size) and place in a large bowl. You should have about 1 cup of whole kernels. Grate the kernels from the remaining ears of corn on the large holes of a box grater. You should have a generous 1/2 cup of grated kernels. Add to the bowl with the whole kernels. Using the back of a butter knife, scrape any remaining pulp from all the cobs and put in the bowl. Stir in egg, flour, cornmeal, cream, shallot, salt and cayenne.
Heat oil in a large heavy-bottomed non-stick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoons of batter into the pan. Fry until golden brown, about 1 minute per side (mine took at least 5 minutes per side). Transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and reheat; fry remaining batter. Serve immediately.