This mouthwatering cross between a cornmeal pancake and fritter is outstanding with corn, in season and fresh off the cob, or with frozen corn kernels.
4 ears of corn
1 cup whole milk
2/3 cup corn meal
5 TBSP. all purpose flour
2 TSP. Dip Me Daddio
1/2 TSP. Kosher salt
3 TBSP. Olive Oil or Vegetable oil.
Directions: In a large mixing bowl, beat together eggs and milk. With a fork, beat in cornmeal, flour, Dip Me Daddio and salt. Cut corn kernels from the cob and add to mixing bowl. Scrape the cobs with the back of a knife to extract juice and add to batter. Stir until combined. Heat oil in a large skillet over medium heat until it shimmers and scoop 1/4 cups of batter into pan. Cook until edges of fritter are set and bottom is golden brown, approximately 3-4 minutes. Flip fritter and cook another 2-3 minutes until golden.