Corn and Shiitake Fritters

• 3 ears of corn, shucked
• 1 large egg
• 1/4 cup milk
• 1/2 cup plus 1 tablespoon vegetable oil
• 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
• 1/4 cup diced sweet onion
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper

1. Cut the corn kernels from the cobs and transfer half of them to a blender.
2. Using the dull side of a knife, scrape the pulp from the cobs into the blender.
3. Add the egg and milk; puree until smooth.
4. In a very large nonstick skillet, heat 1 tablespoon of the oil.
5. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
6. Add the remaining corn and cook, stirring, for 1 minute.
7. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
8. In a bowl, whisk the flour, baking powder, salt and pepper.
9. Stir in the puree, then fold in the corn kernels, shiitake and onion.
10. Wipe out the skillet and add the remaining 1/2 cup of oil.
11. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness.
12. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes.
13. Drain on paper towels and serve warm.

corn, egg, milk, vegetable oil, shiitake mushrooms, sweet onion, flour, baking powder, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/corn-and-shiitake-fritters (may not work)