Corn Fritters

• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon baking powder
• Kosher salt and freshly ground pepper
• 1/3 cup well-shaken buttermilk
• 1 large egg
• 2 tablespoons butter
• 2 shallots, finely chopped
• 3 green onions, thinly sliced
• 1 1/2 cups corn kernels (if using frozen, thaw)
• 2 tablespoons canola oil, for frying

1. Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg.
2. Cook's Note: If the batter is too thick, add more buttermilk.
3. Add the butter to a medium nonstick skillet over medium-high heat.
4. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes.
5. Add the corn and cook for another 2 minutes.
6. Season with salt and pepper.
7. Fold the cooked vegetables into the batter mixture.
8. Wipe out the skillet and add 2 tablespoons canola oil.
9. Once the skillet is hot, spoon out the batter in 1/4-cup scoops.
10. Cook on each side until golden and crisp, about 1 1/2 minutes.
11. Drain on a paper towel-lined platter and sprinkle with salt.

cornmeal, flour, paprika, baking powder, kosher salt, wellshaken buttermilk, egg, butter, shallots, green onions, corn kernels, canola oil

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/corn-fritters-recipe.html (may not work)