Directions

1. Shuck the corn and stand the first stalk on a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of the knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with the remaining ears.

2. Add the herbs and cheese and many grinds of black pepper. Stir to evenly combine. Taste for seasoning; add salt and pepper to taste. Add the eggs and use a fork or spoon to stir until eggs are all broken up and evenly coat the corn mixture. Add 1 cup of flour and stir to thoroughly coat. The mixture should resemble egg salad (mostly kernels with a little batter to bind) and a scoop should hold together unless pressed. If your mixture does not hold together, add the remaining flour.

3. Heat 2 to 3 Tbsp. oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press gently to flatten it. 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.

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