We had a great little party here at the Rancho Gordo store in celebration of the new book by Georgeanne Brennan and Ann M Evans, The Davis Farmers Market Cookbook. The women made fritters from fresh corn and it was only moments before they were devoured.

Along with Georgeanne and Ann, we had tastes from St Supery winery. Their 2011 Estate Savignon Blanc seemed made to be served with the fritters. They also sampled their Estate Cabernet Sauvignon which I seemed to enjoy just a little too much, if you know what I mean.

Here's the recipe for the fritters, followed by the winemaker's notes on the sauvignon blanc.

Sweet Corn and Fresh Oregano Fritters.

Makes 12 to 16 fritters; serves 4 to 6.

4 ears white or yellow corn, husks and silk removed

1/4 yellow onion

1 1/4 cups all-purpose flour

1/2 tsp. baking powder

Coarse sea or kosher salt

1/4 tsp. freshly ground black pepper

3 Tbsp. chopped fresh oregano

1 egg, lightly beaten

Extra virgin olive oil for frying

Crème fraîche for serving (optional)

Hold an ear of corn, tip down, in a large, wide bowl and, using a sharp knife, cut straight down between the kernels and the cob, cutting as close to the cob as possible without including the fibrous base of the kernels, rotating the ear about a quarter turn after each cut. Repeat with the remaining ears.

Using the coarse holes on a box grater, grate the onion. Using your hand, squeeze the onion as dry as you can and then add it to the corn.

Sprinkle the flour, baking powder, 1 teaspoon salt, the pepper, and 2 tablespoons of the oregano over the corn and onion and mix well. Add the egg and again mix well.

Pour the olive oil to a depth of a scant 1/4 inch into a frying pan and heat over medium-high heat. When the oil is hot, form each fritter by dropping the corn mixture by the heaping teaspoon into the hot oil, spacing them about 1 inch apart. Press down gently with the back of a spatula and fry until golden brown on the first side, about 2 minutes. Turn and fry the second side, about 1 minute.

Using a slotted spatula or slotted spoon, transfer the fritters to paper towels to drain. Cook the remaining fritters the same way, adding more oil if needed and reducing the heat if necessary to avoid scorching.

Arrange the fritters on a warmed platter and sprinkle with salt and the remaining 1 tablespoon oregano. Top each fritter with a small dollop of crème fraîche, if desired. Serve immediately.

Winemaker's Notes on the St Supery Savignon Blanc:

This Sauvignon Blanc presents a brilliant shade of pale yellow
speared by youthful streaks of green. The vintage of 2011
provided generous grapefruit aromas coupled with green lime,
kiwi and a subtle zest of caper. Flavors are rich with
grapefruit, guava and a lemon zest citrus combination. The
wine is rich, vibrant and generous, yet elegant with a terrific
crisp finish. Enjoy!

Growing Season:
The year started with very cold conditions and high rainfall.
It is said to be the 4th highest rainfall winter in 40 years.
Spring moved temperatures up into the 70’s, with late May
bringing more rain. June commenced with significant
rainfall during flowering, reducing crops a little. The summer
provided good sunshine, yet was cooler than most. Late
August and September were warm and encouraged good
ripening. While the Sauvignon Blanc harvest commenced
late, it was short and compact, finishing by the end of
September. Overall, a cool season that provided intense rich
Sauvignon Blanc.

Winemaking:
After achieving the desired flavors on the vine, the Sauvignon
Blanc was harvested in the cool morning hours to preserve
delicate flavors. The fruit was received in the cellar, where
grapes were pressed to tank and immediately chilled and
settled prior to fermentation. All fermentation was completed
in stainless steel tanks at cool temperatures to maintain and
enhance the natural flavors. The final blend was completed
soon after to capture the lovely fresh qualities and intensity
of flavor of the Sauvignon Blanc.

More information on the cookbook. 
More information on St Supery wines.