CORN FRITTERS from Plate Magazine
1. Beat eggs and milk together and then slowly beat in flour and baking powder until batter is smooth. Stir in parsley, chives, salt and pepper and corn.
2. Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon onto a lightly oiled hot sauté pan, leaving a space between each fritter. Brown lightly about 2 minutes per side and cool.
3. Serve with salmon roe and crème fraîche.