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- 1 ½ pounds fresh corn (2 large or 3-4 medium ears), husks and silk removed
- 1 large egg, beaten lightly
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal (preferably stoneground)
- 2 tablespoons heavy cream
- 4 medium scallions, white and green parts, minced
- 1/2 teaspoon salt
- pinch cayenne
- 1/2 cup corn or vegetable oil, as needed
- Using a chef’s knife or corn stripper, cut kernels from 1 to 2 ears of corn (depending on size); Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Transfer the cut kernels (you should have 1 cup kernels) to a large bowl and set aside.
- Grate the kernels from the remaining ears of corn on the large holes of a box grater. You should have a generous 1/2 cup of grated kernels. Add to the bowl with the whole kernels. Using the back of butter knife, firmly scrape any remaining pulp on cobs into the bowl.
- Stir in egg, flour, cornmeal, cream, scallions, salt and cayenne.
- Heat oil in a large heavy-bottomed non-stick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoons of batter into the pan. Fry until golden brown, about 1 minute per side. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining batter, returning oil to temperature between each batch and replacing oil if needed. Serve immediately.