corn fritters

everyday food magazine

*3 ears corn, husks and silks removed
*1/3c milk
*1 large egg
*1 teaspoon sugar
*1/2 teaspoon baking powder
*1/4c cornmeal
*salt and pepper
*1/4c flour
*2 tablespoons olive oil
*sour cream (optional)

1. preheat oven to 200*. remove kernals: cut off tip of eachcob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. to bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon pepper, mix. fold in cornmeal and flour.

2. line a rimmed baking sheet with paper towels. in a large nonstick skillet, heat 1 tablespoon oil over medium heat. working in two batches, deop batter into pan by heaping tablespoons. fry until golden brown, about 2 minutes per side, transfer to baking sheet. sprinkle with salt and place in oven. repeat till all batter is used. keep warm in oven up to 30 minutes. serve with sour cream if desired.