Fresh kernels of sweet corn are tender and have a sweet, juicy taste. Its so nice in fritters. When you select corn make sure to get the tender fresh corns. The corn kernels are juicy and sweet when they are young only.
I like the fritters a lot than eating it on the cob. To get the kernels out stand the cob up and use a sharp knife to cut the kernels.
These fritters can be kept in fridge about two days and also can freeze too. When ever you are lazy to cook get some out and thaw in microwave.
If you are a vegetarian omit eggs and add a handful of flax-seed meal to bind the fritters together.
I am using 6 fresh corns for this recipe and will serve 6-8 people. Cut the kernels . (Stand the cleaned cob and use a sharp knife cut them)
Collect the kernels in to a bowl and slice the green part of a leek or cut some spring onions. If you like add some onions for more flavour.
I used 5 eggs with 1 cup of plain flour and salt and pepper to the taste.
Adding cheese is optional . I added 1/2 cup of cheddar and 1/2 cup of Parmesan. But cheese gives more flavour as well as helps to bins them together.+
After add the eggs in to the corn kernels and mix well.
Next add the cheese and flour.
Later add the leeks and mix well. Put a pan on the stove and bring to a high heat. Add some oil. I did’t add a lot of oil. If you add a bit more tastes better.
Take a ladle full corn mix and put on the pan and flatten it using the back of the spoon. cook both sides on a low flame until golden brown.
Serve with a nice side salad or with a dollop of sour cream.