Sourdough Summer Corn Fritters

Ingredients:

2 ears corn, previously cooked (I used leftovers from dinner)

1 large green onion, thinly sliced

2 large eggs

1/2 tsp salt

1/4 tsp pepper, fresh cracked or more or less if you like

1/2 cup sourdough starter, discard (I used cold right out of the fridge)

Butter, salted or unsalted

Garnish: crème fresh or sour cream, corn kernels, green onions and salt and pepper. Directions

1 - Set a large cast-iron skillet over medium heat.

2 - Use a sharp knife to strip the corn kernels from the cob.

3 - Crack the eggs into a bowl and add salt and pepper and whisk with a fork until smooth. Add the starter, green onions and corn and mix until the ingredients are fully incorporated.

4 - Add a generous pat of butter to your pan and when the butter is foaming, scoop 1 heaping TBSP of batter into your pan. Cook 3 to 4 minutes, until tiny bubbles form on top of the fritters and their bottoms are deeply golden brown. Flip and cook for another 3 to 4 minutes, until they are cooked through and golden brown on both sides.

5 - Cook the remaining fritters and transfer to a serving platter.

6 - Garnish with crème fresh or sour cream, corn kernels, green onions and salt and pepper, if desired.