Deep-frying may seem like a pain, but these corn fritters make the whole process worth it. Fresh summer corn is cut off the cob and folded into a cayenne-spiced cornmeal batter along with finely chopped scallions. Heaping spoonfuls of the batter are fried until crisp and golden brown on the outside, tender and fluffy on the inside. Eat the fritters on their own, dunk them in some homemade Tartar Sauce, or serve alongside corn chowder soup.
Special equipment: You will need a deep-frying/candy thermometer for this recipe.
What to buy: Don’t use frozen or canned corn in this recipe. Both contain too much water, which causes dangerous oil spatter during the frying process.