This recipe from Wolfgang Puck Catering is perfect for those end-of-summer BBQs, as well as your cocktail hour menu.

Corn Fritters


1 1/2 cup fine ground yellow polenta

1 cup AP flour

2 tsp kosher salt

¼ cup sugar

1 tablespoon baking powder

2 eggs

½ cup buttermilk

½ cup milk

¼ cup butter melted

1 cob of corn (off the cob)

Garnish with:

Fried parsley


Mix wet and dry ingredients separately, then combine.

Scoop mixture with an oiled spoon and drop into 320 degree frying oil until crispy and golden. Flip the fritter as necessary. Salt the fritter as it comes out of the oil and place on a paper towel to soak up excess oil.