corn fritters

So crispy. So good.

I headed to the farmers market with $20 in hand.  I had to practice some restraint because I could easily drop $100 on food, no joke. The markets in upstate NY are pretty abundant this time of year, compared to say, January where potatoes and cabbage are your only choices.  I picked up a couple ears of corn, a bunch of radishes, arugula, a quart of peaches, basil, parsley, some local bread and fresh mozzarella for $17!  Shazzam!
These fritters are super easy, they take less than 10 minutes to throw together and another 10 to cook. 

Corn fritters (makes 6-8 3" fritters)

1/2 c. flour (I used white spelt, but you could use all purpose)
3/4 c. cornmeal
3/4 t. salt
1/2 t. baking powder
1/2 t. cumin
1/4 t. smoked paprika
1/2 c. almond milk (or soymilk, rice milk.. or just plain 'ol milk)
1/4 c. water
2 c. fresh corn
3 scallions, sliced
1/3 c. cilantro, chopped
1 small jalapeno, minced
grapeseed oil (or any neutral oil) for frying

Combine the flour, cornmeal, salt, baking powder, cumin, and smoked paprika in a large bowl.  Stir in the almond milk and water, creating a smooth batter. Fold in the corn, jalapeno, scallion and cilantro.
Heat a cast iron skillet or non-stick pan over medium high heat.  Add 1 T. of oil.  When the oil is hot drop 3-4 large spoonfulls of batter into the pan.  Cook 3-4 minutes or until the bottom is lightly browned.  Flip and cook an additional 3-4 minutes.  Trasfer to a plate line with a paper towel to absorb any extra oil.  Repeat with the remaining batter.

You could serve these as an appetizer or alongside a hearty bowl of black bean soup or chili.  I threw together a simple arugula salad with some radishes that were part of my farmers market loot.