True North Cabin Cookbook

When my daughter Ellie was a teenager, I asked her what recipes I made that she loved. She rattled off her list: Dolores’s Teriyaki Steak, Dolores’s King Ranch Chicken, Grammy’s Macaroni and Cheese, Dad’s Ribs, and so on. My feelings were a bit hurt, but I pressed her to keep going. Finally, she came up with my corn fritters. I typically make them in August, when corn is plentiful and taking over every meal.

Corn Fritters
Serves 6

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 cups fresh corn kernels (from about 3 cobs)
1 scallion, thinly sliced
2 tablespoons chopped fresh dill (or parsley, basil, cilantro)
1 small garlic clove, minced or grated
1/2 cup milk
2 large eggs, beaten
1/3 cup vegetable oil

Whisk together flour, baking powder, salt, and pepper in a large bowl. Add corn, scallions, dill, garlic, milk, and eggs to flour mixture, stirring to mix well. The batter will be thick; do not overmix.

Heat oven to 200℉. Heat oil in a cast-iron skillet over medium heat. Scoop scant 1/4-cup portions of batter into hot skillet to form fritters, being careful not to crowd the pan. Fry until golden brown, about 3 minutes per side. Drain cooked fritters on paper towels or newspaper, then transfer to warm oven until ready to serve.