Sweet corn is certainly enjoyable fresh from the field and hot from the cooking pot, but it’s also great in fritters.

Though we tend to think of corn fritters as an American dish, the recipe from which this is adapted came from Australia.

Raw corn works well — perhaps best — in this recipe, but you can use cooked corn kernels too, as long as they’re not too mushy. And frozen corn kernels work well. (Slice kernels from the cob in summer and freeze them. On a cold winter night, pull them out and make fritters for a little taste of summer.)

As a variation, try adding some chopped crispy bacon to the batter.

Ingredients
1 cup flour
1 tablespoon baking powder
1/2 teaspoon of salt,
1/4 teaspoon pepper
1/4 teaspoon paprika
2 eggs
1/2 cup milk
2 cups sweet corn kernels (about six ears of corn)
1/2 cup sliced scallions (you can also use shallots)
2 tablespoons chopped parsley
1 small jalapeno pepper, minced

Directions
In a large bowl, combine flour, baking powder and salt, pepper and paprika. Beat eggs in milk and add to the dry ingredients. Add corn, scallions, pepper and parsley. Combine.

Heat vegetable oil in a large skillet. Drop heaping spoonfuls of batter into the pan in small batches. Fry about two minutes on a side. When the fritter bubbles on top, it’s time to flip it.

Serve this with a dollop of sour cream and a green salad. Makes a great lunch or brunch choice.

And, while this is a savory fritter, you can also pair it with butter and real maple syrup. Serve it with sausage patties when you feel like “breakfast for supper.”

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