You can still find corn on the cob at farm stands and markets. Grab the corn and head home to make corn fritters. Corn meal is the secret ingredient, it lends a crunchy texture to the fritter batter.
4 cups corn or canola oil
3 ears corn
one-third cup corn flour or fine ground corn meal
one-third cup unbleached white flour
one-half teaspoon baking powder
1 teaspoon salt
one-fourth teaspoon grated nutmeg
3 tablespoons pickled jalapeno slices – minced (optional)
Heat oil in a 4 quart saucepan. Scrape corn off cob into a wide mixing bowl; scrape cobs again to release the remaining corn milk. Separate eggs, beat whites until they hold soft peaks, set aside. Mix egg yolks into corn, add remaining ingredients and mix well. Fold in egg whites.
Set paper towels or a paper bag on a cookie sheet to drain fritters.
Drop batter by tablespoon full into hot oil. Let cook on first side for about 2 minutes, about 80% cooked through. Turn fritters over and finish cooking on second side about 1 minute. Drain on bag or toweling. You don’t need any dipping sauce. Serve immediately.