Recipe of the Week - Corn & Shallot Fritters


Fritters are amazing vehicles for local goodness. To a batter of eggs and flour, local veggies, herbs, and spices can be added and then the batter is spooned out as patties into your pan and fried. Savor the arrival of local sweet corn and shallots in this recipe from Inspired by the Seasons!




Remove the kernels from the cob. Add them to a small frying pan with 1 T butter and the sliced shallots. Cook for 3-4 minutes. Transfer to a bowl to cool.

If using cooked corn, cook the shallots separately in butter over medium heat until just starting to brown. Remove from heat.

In a large bowl, whisk together flour, Panko, paprika and salt. Add corn, shallots, chive and egg. Stir until combined, if it is too "gobby", thin with a little milk.  

Add vegetable oil to a 9" skillet and heat until it shimmers. Using your hands form small patties with the corn mixture, about 4" in diameter. Carefully place in pan and cook 3-4 minutes per side until golden brown. Transfer to a paper towel to remove any excess oil.  Makes about 6 patties. 

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