Ingredients
| 3 | cups sweet corn kernels, 4 ears of corn |
| 1/2 | cup all-purpose flour |
| 2 | tablespoons cilantro, chopped |
| 1 | teaspoon coarse kosher salt |
| 1 1/4 | teaspoon black pepper |
| 2 | large eggs, beaten |
| vegetable or canola oil for frying |
Instructions
In a medium bowl, mix corn, flour, cilantro, salt and pepper until well combined. Add eggs and mix well. Heat a large skillet over medium-high heat. Add oil to cover the bottom of the pan and heat until hot. Use about ¼ cup of corn mixture for each fritter, drop about 6 fritters into the hot skillet and flatten out a bit. Cook fritters until golden brown, about 2 minutes. Using a spatula, flip and cook another 2 minutes or until golden brown. Repeat with the remaining mixture and serve immediately. Fritters can be kept warm in a 200 degrees F oven if not served immediately. Yield: 12 large fritters
