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My husband and I were meeting friends for a rare Sunday night dinner out, and I thought the kids would enjoy these Ricotta Corn Cakes, served with bacon and a salad – brunch for dinner.
I mixed, cooked and left these savory, dense, delicious fritters piping hot, before handing the responsibility of the kids and food over to the babysitter for a couple of hours, and walking down to the restaurant with my beloved for our grown-up time.


2 ears fresh corn
1 cup flour
1 cup milk
1/2 cup ricotta cheese
2 eggs
salt and freshly ground black pepper
2 tablespoons chopped fresh chives
olive oil as needed

Using a sharp knife, cut kernels from cobs.
In a mixing bowl, combine the flour, milk, ricotta and eggs. Season with salt and pepper. Stir in corn and chives.
Heat about 2 tablespoons of oil in a large skillet over medium heat. When the oil is hot, ladle about 1/4 cup of batter into pan and cook 2 minutes on each side, or until golden brown.

Recipe adapted from The Arkansas Democrat Gazette, July 2013