Prep Time: 18 minutes
Cook Time: 12 minutes
Make Again: Maybe
Recipe Source: The America's Test Kitchen Family Cookbook
I guess I didn't let my oil heat enough, because it took longer than 1-2 minutes per side to brown. The ones at the end were better, and tasted great. I don't fry food too often, so not sure how often I will make these, but it was a fun way to use fresh corn. I will make sure to start oil heating earlier next time.
The recipe called for a shallot, which I did not have. Instead of using regular onion, I substituted regular table salt for Shallot salt (from Penzey's) which I think worked nicely.
Recipe Source: Cook's Country (August 2005)