Corn Fritters Southern Style

Ingredients

• Corn

  Sweet, yellow, raw

  6 ear, large yields or 858g

• Egg

  Whole, fresh eggs

  4 jumbo or 252g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ½ cup or 63g

• Salt

  Table

  ½ tsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 cup or 448g

Directions

1. Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.
2. Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter.
3. Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.