This is amazing recipe. I seldom make fried food but this is worth it. The taste of the corn is there without a lot of flour.
In my large family there are various dietary restrictions.
I’ve made this recipe
Dairy free and Vegan
The adaptations can be easy enough.
The fun comes in playing with toppings.
Pepper relish ( shown here)
Lime and cilantro
Pickled red onion
Eight ears of fresh corn￼￼￼
1/4 cup flour (for gluten free use oat flour or a 1-1 gluten free flour replacer.
1 tablespoon corn starch
1 egg or egg replacement mix (for vegan variety.)
1/4 cup grated Parmesan cheese (omit for dairy n vegan)
1/2 cup finely chopped pepper ( hot or sweet)
3 tablespoons Chopped chives or scallions
Salt and pepper
Shuck corn and using a sharp knife cut kernels off the cob.
(Made this with frozen roasted corn in the winter)
Split the corn in half. You’ll have about 6 cups.
On the stove top take half of the corn and sauté in fry pan for 10 minutes until see some light brown color change. Place in large bowl.
Blend 1/2 of the corn in food processor for about 1-2 minutes. Take this corn purée and place in a skillet and on medium heat cook for about 7-10 minutes. Goal is to reduce fluid and increase flavor. When done will be like a scrambled egg consistency.
Combine the corn kernels with the cooked purée.
Combine all your dry ingredients (Flour, Parmesan, cornstarch, egg replacement powder if using,￼)
Beat egg and combine with chopped pepper scallions and or chives.
Combine all the gradients in a big bowl cover and refrigerate for an hour at least.
Heat 1/2 cup of vegetable oil that has a high heat tolerance (grape seed oil )
until it’s just shimmering. Scoop out 1/4 cup of mixture and gently place in fry pan. Gently press with back side of spatula to form patty. Cook until golden brown and flip to other side. When other side is equally golden brown remove to paper towels to drain excess oil.
Topped with something yummy or just by itself.