Sourdough Corn Fritters
★★★★★
PREP TIME
5 minutes
COOK TIME
8 minutes
MAKES
8 to 10 fritters
Ingredients
2
ears corn
2
large eggs
1/2 cup
active sourdough starter
Instructions
- Set a large cast-iron skillet over medium heat.
- Use a sharp knife to strip the corn kernels from their cobs. Save the cobs for stock (link in the Author Notes) or discard.
- Crack the eggs into a bowl, add a couple big pinches of salt, and whisk with a fork until smooth. Add the starter and mix until mostly cohesive. Stir in the corn kernels.
- Add a hunk of butter to the pan. Once it melts, it should generously lacquer the bottom (just like for making pancakes).
- When the butter is foaming, scoop in the batter—figure about 2 tablespoons per fritter, evenly spaced out so you have enough room to flip. Cook 3 to 4 minutes, until tiny bubbles form on top of the fritters and their bottoms are deeply golden brown. Flip and press down if needed to flatten. Cook for another 3 to 4 minutes, until they feel firm-ish and slightly bouncy to the touch. Transfer to a cooling rack and sprinkle with salt.
- Cook the remaining corn fritter batter in the same way if needed. Let cool for a few minutes before digging in—these are too hot straight out of the pan.
