Corn Fritters

Dear Turkey,

I'm not normally

A fry girl, but these fritters

Will make you famous

Corn Fritters

(makes about 12, adapted from smitten kitchen)

Ingredients:

- 6 ears corn, "milked" off the cob, or about 3 c frozen corn (thawed), or canned corn (drained)

- 4 green onions, both white and green parts, chopped small

- 1/2 c herbs and spices of your choice (I used basil)

- 1 c grated or crumbled cheese (I used feta and parm)

- salt and pepper to taste

- 4 eggs

- 1 c flour

- olive oil, for frying

- yogurt or dipping sauce/toppings of your choice (I used honey mustard dipping sauce and pickled jalapenos)

Instructions:

- Combine everything except the oil and sauces/toppings and stir. If you feel like there is too much corn and not enough stuff holding it together, don't hesitate to add another egg and/or more flour. 

- Heat a few T of oil in a nonstick (trust me) pan until shimmering. Use a spoon (trust me or you'll be washing your hands all night) to scoop about 1/3 of the batter into the pan and gently press it down. Repeat until the pan is filled, liberally pouring in more oil if stuff starts to stick. When the bottoms get golden brown, flip them and cook the tops. Taste the first one and adjust seasonings in the batter. You'll want to have your pan hot enough to make bottoms and tops nice and brown, but no so hot that they burn on the outside and leave the insides raw.

- Put on paper towels on a cookie sheet in a warm oven while you cook the rest, and then serve. These freeze and reheat in the microwave well. 

Enjoy,

Tofu