An overabundance of summertime corn is never a problem for us. We love all the possibilities for this Louisiana staple. Sweet corn pairs beautifully with smoky flavors which we've brought to the party three ways: Smoked Extra Virgin Olive Oil and Hot Smoked Paprika and Durango Hickory Smoked Salt. The result? Heavenly!
2 cups corn cut from the cob
1/2 cup sliced green onions
2 eggs, beaten
1/2 cup flour
1/2 cup corn meal
1 tsp Hot Smoked Paprika
1 tsp baking powder
In a bowl, combine the corn, green onions and eggs. In a separate bowl, whisk together the flour, cornmeal, Hot Smoked Paprika, Durango Hickory Smoked Salt and baking powder. Combine the dry ingredients with the wet to form a batter.
Heat a cast-iron skillet over medium heat. Drizzle in the Smoked Extra Virgin Olive Oil to coat the bottom. Drop the batter using a 1/4 cup measure. Working in batches, sear 4-5 fritters at a time, on both sides, moving them to a plate to make subsequent batches. Refresh the pan with Smoked Extra Virgin Olive Oil as needed.
Serve with sour cream. Also delicious drizzled with maple syrup in place of the sour cream.