✤4 ears corn, kernels cut from cobs (~480g)
✤1 tsp + 1/2 cup vegetable oil, divided
✤1/8 + 1/4 tsp salt, divided
✤1/4 cup (30g) all-purpose flour
✤1/4 cup minced fresh chives, divided
✤2 tbsp (14g) grated parmesan cheese
✤1 tbsp cornstarch
✤1/8 tsp black pepper
✤Pinch of cayenne pepper
✤1 large egg, lightly beaten
❖Process half of the corn kernels in a food processor to a uniformly coarse pureé, 15-20 sec, scraping down the sides of bowl as needed. Set aside.
❖Heat 1 tsp oil in a 12-in nonstick skillet over med-high heat until shimmering. Add remaining half of corn kernels and the 1/8 tsp salt and cook, stirring frequently, until light golden, 3-4 min. Transfer to a medium bowl.
❖Return skillet to med heat, add corn pureé and cook, stirring frequently with spatula, until pureé is consistency of thick oatmeal (it clings to spatula rather than dripping off), about 5 min. Transfer pureé to bowl with the kernels and stir to combine. Rinse skillet and dry with paper towels.
❖Stir flour, 3 tbsp chives, cheese, cornstarch, black pepper, cayenne & 1/4 tsp salt into corn mix until well combined. Gently stir in egg until incorporated. Line a rimmed baking sheet with paper towels.
❖Heat remaining 1/2 cup oil in now empty skillet over med heat until shimmering. Drop six 2-tbsp portions of batter into skillet. Press with spatula to flatten into 2½-3 inch discs. Fry until deep golden brown on both sides, 2-3 min per side. Transfer fritters to prepared sheet. Repeat with remaining batter.
❖Sprinkle fritters with remaining 1 tbsp chives and serve immediately.
