Corn Fritters with Pickled Onions and Creamy Dip

Source 

Yield about 20 fritters

Fritters

Ingredients

• 9 ears of corn (about 4.5 cups corn)
• 6 scallions, both white and greens finely chopped
• 3/4 cup chopped chives
• About 1.5 cups (9 ounces) grated sharp cheddar
• 1 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 6 large eggs
• 1.5 cup all-purpose flour, plus 3 more tablespoons if needed
• Olive or a neutral oil for frying (such as safflower)

Method

Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears until you have aprox 4.5 cups corn (amount will vary slightly)

Add scallions, chives, cheese, salt and black pepper to taste.  Stir to evenly combine. Taste for seasoning.   Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1.5 cups of flour and stir to thoroughly coat. The mixture will be mostly kernels and just a little visible batter to bind it. A scoop of it should hold its shape unless pressed down; if yours does not, add the remaining flour. 

Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter (about 1/8 cup or two tablespoons) and press it gently to flatten it. Smaller fritters are easier to cook. Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.

Cook remaining fritters in the same manner, adding more oil as needed. 

Do ahead: Fritters keep well in the fridge for up to 3 days - serve at room temp or reheat in 350 degree oven.

Pickled Red Onions

Ingredients

• 1 a small red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 teaspoon granulated sugar
• Slightly heaped 1/2 teaspoon kosher salt

Method

Combine red onion, red wine vinegar, 1/4 cup cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled in about 30 minutes - the longer they sit the more pickled they will be.

Dip

Ingredients

• 1 cup sour cream or plain, full-fat yogurt
• 1 to 2 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Pinches of salt
• 1 small minced or crushed clove of garlic

Method

Stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.