Chef Dennis' Corn Fritters

Chef Dennis writes about the delicious and healthy recipes he creates at a Pennsylvania prep school at More Than a Mount Full.  The squidgy cafeteria burgers, limp fries, and watered-down, soup-consistency ketchup of my youth can't be found on his blog.  Recently I saw a recipe for corn fritters he made that I just couldn't resist.  These were not just pancakes flecked with corn kernels, but crispy, airy, and slightly sweet.  What I was really impressed with was that the leftovers returned to their crispy state the day after when reheated in a toaster oven.  This is a perfect use for that farmers' market corn.

The batter is easy to throw together, and I love how colorful it is.  I had no scallions, but I have plenty of chives in my garden and they were a delicious substitute.

I used my trusty tablespoon scoop to measure out the fritters, and fried them until golden brown on each side before draining on paper towels.  They were excellent sprinkled with some fresh herbs and eaten with roasted vegetables.  They look smaller than the ones in Chef Dennis' photo, but I churned out 25.  Recipe after the jump.