Corn and Shiitake Fritters

1. 1

   Cut the corn kernels from the cobs and transfer half of them to a blender.

2. 2

   Using the dull side of a knife, scrape the pulp from the cobs into the blender.

3. 3

   Add the egg and milk; puree until smooth.

4. 4

   In a very large nonstick skillet, heat 1 tablespoon of the oil.

5. 5

   Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.

6. 6

   Add the remaining corn and cook, stirring, for 1 minute.

7. 7

   Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.

8. 8

   In a bowl, whisk the flour, baking powder, salt and pepper.

9. 9

   Stir in the puree, then fold in the corn kernels, shiitake and onion.

10. 10

    Wipe out the skillet and add the remaining 1/2 cup of oil.

11. 11

    When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness.

12. 12

    Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes.

13. 13

    Drain on paper towels and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.