Ingredients
3earscorn
1egg
¼cupmilk
½cupvegetable oil,plus an additional 1 tbsp
3shiitake mushrooms
¼cupsweet onion,diced
¾cupall-purpose flour
1tspbaking powder
1½tspkosher salt
½tspfreshly ground pepper
Preparation
Cut the corn kernels from the cobs and transfer ½ of them to a blender.
Using the dull side of a knife, scrape the pulp from the cobs into the blender.
Add the egg and milk. Puree until smooth.
In a very large nonstick skillet, heat 1 tablespoon of oil.
Add the shiitake and onion, and cook over high heat, stirring occasionally, for about 5 minutes until lightly browned.
Add the remaining corn and cook, stirring, for 1 minute.
Scrape the mixture onto a plate and freeze for about 5 minutes just until no longer hot.
In a bowl, whisk the flour, baking powder, salt, and pepper.
Stir in the puree, then fold in the corn kernels, shiitake, and onion.
Wipe out the skillet and add the remaining ½ cup of oil.
When it is hot, add eight-level ¼-cup mounds of batter to the skillet and spread them to a ¼-inch thickness.
Fry over moderately high heat for, turning once, for about 4 minutes, until the fritters are golden and crusty.
Drain on paper towels and serve warm.
