4 ears corn, kernels cut from cobs (3 cups)
1 tsp plus 1/2 cup vegetable oil
Salt and pepper
¼ cup all-purpose flour
¼ cup finely minced chives
2 tbsp grated parmesan
1 tbsp cornstarch
Pinch cayenne pepper
1 large egg, lightly beaten
1/4 cup chopped parsley
2 tbsp roasted garlic (about 6 cloves)
1 cup Lamagna Ricotta
3 ounces chevre
1 to 2 tsp finely chopped jalapeno
Salt and white pepper
Place everything in blender or food processor and blend until smooth. Chill while making Fritters
Process 1 1/2 cups corn kernels in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1 1/2 cups corn kernels and ⅛ teaspoon salt and cook, stirring frequently, until light golden, 3 to 4 minutes. Transfer to medium bowl.
Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.
Stir flour, 3 tablespoons chives, Parmesan, cornstarch, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper into corn mixture until well combined. Gently stir in egg until incorporated.
Line rimmed baking sheet with paper towels. Heat remaining ½ cup oil in now-empty skillet over medium heat until shimmering. Drop six 2-tablespoon portions batter into skillet. Press with spatula to flatten into 2 1/2- to 3-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.
Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives. Serve with Ricotta Roasted Garlic and Parsley Dipping Sauce