Nothing says late summer / early fall than corn and tomatoes. Hm, how best to use this beautiful produce? In Southwest Ohio, we have some incredible corn and tomatoes. Lately, I've been obsessed with making fritters. They bring back some fond memories of my step father who made incredible corn fritters fresh from the farmer's market. He only bought corn and melons from Mr. Schneider from the farmers market near Lunken Airport. He only wanted the best. And so do I, even it is gluten free. Especially if it is gluten free.
First cook two ears of fresh corn until tender in salted water. Allow to cool to touch. Put into an ice bath if you tend to be impatient like me. Cut off the kernels as cleanly as possible. In a bowl, lightly beat an egg. Mix in the separated cooled corn kernels. Add in enough millet flour until the consistency of pancake batter. Season with salt and pepper. Warm a large non-stick or cast iron skillet with a small amount of oil over medium heat. Spoon out small pancake size portions into the skillet. Do not over crowd. Cook a couple of minutes until firm and cooked on edges before flipping. Cook another couple of minutes. Serve on top of a slice of tomato with thinned down sour cream with a touch of milk. Milk-free version would be tofu sour cream thinned with a little rice or soy milk. Garnish with fresh ground black pepper, ground chipotle, and fresh chives. I think my step father would have approved of these.
The Sensitive Epicure