We made these in the boy’s cooking class today. Corn fritters with fresh corn and lime juice. Bursting with flavor! Careful when you are frying because the corn kernels tend to pop like popcorn!

1 ½ cups fresh corn kernels ( about 3 ears of corn)
2 teaspoons fresh lime juice
1 large egg
½ cup whole milk
2 tablespoons butter, melted and cooled
¾ cup all purpose flour
¼ cup fine grind cornmeal
1 teaspoon baking powder
¾ teaspoon salt
1/8 teaspoon cayenne
canola oil for frying
Lime wedges for garnish

In a small bowl, stir together the corn kernels and lime juice. In a medium bowl, whisk together the egg, milk and butter until blended. In a large bowl stir together the flour, cornmeal, baking powder, salt, and cayenne. Quickly mix the egg mixture into the flour mixture until smooth.
Fold in the corn.

Pour oil, 1 inch deep, into a deep saucepan and heat to 375 degrees.
Place wire rack on a rimmed baking sheet.

Drop the batter by heaping tablespoonfuls into the hot oil. Do not overcrowd the pan. Fry until brown on both sides- @ 2 minutes per side. They will be golden and puffed.

Use a slotted spoon to transfer the fritter to the rack to drain.
Repeat until all of the batter is used up.

Serve hot with lime wedges.

Optional Additions:
Shredded Cheddar cheese
Chopped fresh Cilantro
1 teaspoon chopped spring onion
crispy cooked bacon