Corn fritters

I make a few different kinds of corn/vegetable fritters - some are more pancake-like in texture, some are more like hush puppies. This version is in the middle. It's crispy on the outside, with very little batter as filler. You can also deep fry these, but I pan fry in a non-stick skillet. You can also spice them in various ways, depending on what you're serving them with. I tend to either make very simple ones with just salt, pepper, a little onion, and additional sugar, or Asian inspired with soy sauce, fish sauce, and lots of savory aromatics. I'm listing the spices/aromatics separately from the main batter, so you can decide what version to make. 

2 cans of corn (or equivalent in fresh or frozen)

1 egg

2/3 cup flour

1/4 cup cornstarch

1 tsp baking powder

1/2 tsp salt + more to taste

2 tsp sugar

Aromatics: Green onion, cilantro, garlic, ginger, shallot, red onion, Thai basil, chives, red onion, green chiles, jalapenos

Spices: Thai curry paste, soy sauce, fish sauce, paprika, Cajun spice

Basic method:

Drain corn and puree half of it in a food processor. Mix beaten egg, pureed corn, and spices and aromatics. Stir flour, cornstarch, and baking powder together. Stir in dry ingredients and corn kernels into wet mixture. Adjust seasoning to taste. Heat a skillet on medium high. Use enough oil to cover the bottom of the skillet and drop in heaping tablespoons of batter. Flatten slightly into an even thickness. Cook until well browned on both sides and drain on paper towels.