Jacque's Fresh Corn Fritters

My wife cannot eat the whole kernels of corn and I love corn. Pureeing the batter seemed to be a logical approach to solving this problem. I am type 2 diabetic so the use of liquid egg helped my situation. The flavor from grilling the corn adds a flavor that cannot be duplicated and turned these ordinary fritters into great fritters.

• Preparation Time: 20 mins
• Cooking Time: 21 mins
• Total Time: 41 mins
• Calories: 161 Calories

Ingredients

• ½ teaspoon baking powder
• 3 tablespoons all-purpose flour
• 6 ears fresh corn
• 1 pinch cayenne pepper
• 1 cup oil for frying
• 3 tablespoons cornmeal
• ½ teaspoon sea salt
• ¼ cup liquid egg substitute
• 1 shallot, minced
• ¼ cup fat-free half-and-half, divided

Recipe Instructions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

Step 2

Remove silk from the top of the ears of corn and trim so that there is an even layer of husk around the ears. Tie the husk in 1 or 2 places. Soak in a large bowl of water for 2 to 3 hours.

Step 3

Preheat grill for medium heat and lightly oil the grate. Cook corn in the husk, turning every 10 minutes, until husks look blackened, 15 to 20 minutes.

Step 4

Cool corn until easily handled, about 5 minutes. Pull off husks and any remaining husks. Cut kernels from the ears of corn and place in a bowl.

Step 5

Scrape any pulp remaining on the cobs into a blender. Add shallot, liquid egg substitute, 3 tablespoons half-and-half, cornmeal, flour, salt, baking powder, and cayenne pepper; blend until smooth. Thin batter with remaining 1 tablespoon half-and-half if needed.

Step 6

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Drop 6 tablespoonfuls of batter into the hot oil; cook until golden brown, about 3 minutes per side. Transfer fritters to an ovenproof plate lined with paper towels and keep warm in the oven. Repeat with remaining batter.