Corn Fritters with Aged Cheddar and Arugula

From Local Flavors – Deborah Madison, via Gina Johnson

6 ears sweet corn, enough to yield 3 c kernels

2 eggs, beaten

4 scallions, including an inch of the greens, finely sliced

½ c chopped parsley

2 T shredded basil or dill

1 c grated or crumbled cheese

1/3 c all-purpose flour

Sea salt and freshly ground pepper

Unsalted butter or oil for frying

3 handfuls arugula, stems trimmed

1.  Slice the tops of the kernels off the corn, then reverse your knife and press out the milk.  Mix the kernels and scrapings with the eggs, scallions, herbs, cheese, and as much flour as can easily be absorbed.  Season with ½ t salt and some pepper

2.  Melt enough butter or heat enough oil to cover a wide skillet generously.  Divide the batter roughly into sixths and drop into the skillet.  Fry over medium heat until golden, about 2 mn, then turn and brown the second side.

3.  Place a fritter on each of 6 plates and top with arugula leaves.  Serve right away.

*Note – I generally halve the recipe and still make 6 fritters as I think they are too thick and don’t cook well with the recipe as is.* (From Gina)