What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack.
- 2 ears fresh corn (to yield 2 cups kernels)
- ½ cup flour
- 1/3 c cornmeal
- 1 tsp salt
- ½ t baking powder
- ½ c milk
- 1 egg
- 4 T olive oil
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.
Heat a nonstick skillet over medium/low with 2 T olive oil. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.