4 ears of corn (3 cups corn kernels, you can also use frozen or canned)
3/4 cup all-purpose flour, whole wheat or another flour like spelt or buckwheat
1/4 cup cornmeal
1 teaspoon baking powder
salt and pepper
2 large eggs, lightly beaten
3/4 cup milk or plain yogurt
1/2 cup grated cheddar cheese
2-3 tablespoons vegetable oil, for frying
Chopped scallions or chives and sour cream, for serving
In a large bowl, stir together the corn kernels, flour, corn meal baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir in the eggs and milk until the batter is well-combined.
Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat.
Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through.
Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
Serve hot with some sour cream and chives.