3 cups corn kernels (thawed, if using frozen. 3 large ears of corn if using fresh)
1 cup white whole wheat flour (or all purpose flour)
2 tablespoons cilantro leaves diced
½ teaspoon salt or more to taste
2-4 tablespoons Olive oil for frying
Optional: Lime juice and extra cilantro for serving
1. Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
2. Add the rest of the ingredients and mix well. You will have a lumpy mixture with the consistency of pancake batter. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
3. Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through. Serve with some fresh cilantro and a squeeze of lime juice.
(Source: High Chair Chronicles)