Name: Out-Of-Season Corn Fritters
Total time: PLACEHOLDER
Ingredients: 2 cups frozen corn kernels, thawed at room temperature for 15 minutes; 1 large egg, beaten lightly; 3 tablespoons all-purpose flour; 3 tablespoons cornmeal; 2 tablespoons heavy cream; 1 small shallot, minced; 1/2 teaspoon table salt; Pinch cayenne pepper; 1/2 cup corn oil, for frying

Before You Begin

When fresh corn is out of season, frozen corn makes a fine substitute. Processing the frozen kernels in a food processor approximates the texture achieved by grating fresh corn.

Instructions

Pulse the corn, egg, flour, cornmeal, cream, shallot, salt, and cayenne in the workbowl of a food processor fitted with the steel blade until the mixture forms a thick batter with some whole kernels, about ten 1-second pulses.

Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.