“Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish.”
Nero Wolfe in ‘Murder is Corny’ by Rex Stout

You know sometimes how we write off saying, it’s just a fritter, whats different?..Having  made patties/ fritters 1000  different ways(OK maybe not that much…I’m exaggerating). The season of corn is here, it’s sweet, delicious, healthy and available in abundance throughout the summer.  The freezer section of the corn is flash frozen at it’s peak and has the same nutrients and flavor as the fresh ones. It is an ingredient which can be used all year around and it is another innovative way to use fresh corn of the cob.

Corn, I think just screams that summer is here.  Was driving around with the boys and for the first time saw a man sell corn on the street side.  Was apprehensive at first to stop, but I’ve seen farmers sell oranges, strawberries on road sides every summer.  Decided it was a busy street and stopped to get some fresh corn and boy oh boy was I happy.  There’s something about fresh produce…or is it all in my mind?…..NO it’s all about freshly plucked fruits, vegetables and herbs, they just are flavorful to the core.

Lightly crushed corn, feta cheese, hint of mint, mixed in with corn flour makes this fritter a moist yet crunchy  snack.  The feta cheese is just delicious with this combo, but you could add cream cheese too, which  makes for a tangy and moist cake…  I made so much of these, that the leftovers made for a good lunch when stuffed in pita bread.

CORN FRITTER                                                                                       Makes- 10 medium size


Corn kernels – 2 cups(fresh or frozen)
Corn flour     – 1/2 cup
Mint             –  3 tbsp chopped
Cheese         – Feta or Cream Cheese(2 tbsp)
Green Chillies-  2 finely chopped
Vegetable oil for frying
Salt, Pepper- according to your taste

You could use a food processor or mix everything by hand in a large bowl.  Food Processor is easier.

1.  Boil fresh corn of the cob for 3 minutes(watch that it doesn’t over cook).  If using frozen don’t have to boil it.
2.  In a large bowl or food processor add 1/2 the corn.  Add rest of the ingredients except OIL and whip up till it forms a dough, it will be sticky, do not panic.  If is too wet add couple tbsp more of corn flour.
3.  Transfer to a large bowl, add the mixture along with 1/2 of the reserved corn and mix well.
4.  In a shallow pan, add Vegetable oil or any oil to shallow fry.  You don’t need to add a lot.  Maybe 4 tbsp to fry one batch up. Fry on medium low heat for 2 minutes on each side or until lightly brown.
5.  Enjoy with a spicy sauce..I used some honey mustard as a side.
Note- if you use olive oil to fry your fritters, the taste is a bit overpowered by the oil.