Ingredients

• 6 large ears of Certified SC corn, kernels removed from cob
• 4-5 green onions finely sliced
• 2 Certified SC eggs divided
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch of garlic powder
• 1/4 cup flour
• 1/4 cup corn meal
• 2 tablespoons butter

Directions

1. Process half of the corn kernels in a a food processor or blender so that they’re finely chopped, but not pureed.
2. Add the processed corn, the other half of the corn kernels, green onions, 2 egg yolks, oil, salt, pepper, and garlic powder to a large mixing bowl and whisk to combine. Be sure to save your egg whites!
3. Next add your flour and corn meal and gently stir, just until combined.
4. In a medium bowl, beat your egg whites until soft peaks form. Then gently fold into the corn cake mixture.
5. Heat a large skillet over medium-high heat with the butter.
6. When skillet is hot and butter is melted, you can add your corn cake batter. I add about 1/4 cup of batter and only cook 2 corn cakes at a time so that I still have room to flip.
7. Cook each corn fritter for about 2-3 minutes on one side, or until lightly browned.
8. Flip the fritter over and continue cooking on the other side for an additional 1-2 minutes, or until lightly browned.
9. Serve warm.