Corn Fritter Patties

Dr. Pei reduced Sean's dose by 25 percent starting cycle 6. She said at the reduced dose the efficacy remains meaningful and the tolerability should improve substantially. She said the goal is to keep him on therapy as long as possible, and that means dosing that his body can accept. Sean accepted the reduction. He was relieved. I was relieved. Cycle 6 was Tuesday through Saturday. He was tired but not wrecked. He ate every day. He slept. He read. He and I worked on Nora's age-6 letter on Wednesday. He dictated. I typed. The letters are going. Sean is going.

I am turning thirty-two in two weeks. March 17. St. Patrick's Day. I have not thought about it. I have been thinking about other things. This week my mother called to ask what I wanted for the birthday and I said "nothing, Ma" and my mother said "Katherine. I will plan it then." I did not argue. My mother needs an event. She needs to cook for me. She needs to put me in a chair at the three-decker and give me corned beef. I will let her. I have stopped arguing about things I should let my mother do.

I made chicken and dumplings Sunday. Sean's appetite was better this week. He ate two servings. Liam ate a full bowl including the dumplings, which he had never liked before and which he has now decided he likes. Nora ate the broth. She is particular. The chicken and dumplings is the recipe from my mother, basically — poached chicken, dumplings made with flour and baking powder and buttermilk, dropped onto the simmering broth, covered, steamed. The whole thing takes eighty minutes from start to table. It is simple and good.

I have been writing in the brown notebook more. Some of what I am writing is the recipes. Some of it is the things Sean says. Some of it is things I am starting to think about the future. About what I am going to do with the practice when my NP is done. About whether I can stay at the clinic or whether I need to go somewhere else. About whether I will ever want to go back to oncology or whether the floor will be closed to me. These are hypotheticals. I am trying to think ahead. I have to. If I do not plan for the next year, I am going to be crushed by it when it arrives.

Sean noticed me writing in the notebook Thursday. He said "what is that one." I told him it was recipes and observations. He said "let me see a recipe." I showed him the chicken soup recipe. He read it. He smiled. He said "you should publish this, Kate." I said "what?" He said "the soup. Publish it somewhere. It helps. It would help other people." I said "I do not think that is for now, Sean." He said "it does not have to be now. Later. Keep it. Give it to other people someday." I said "okay, Sean." I am going to. Later. He gave me permission. He did not know he was giving me permission. He was giving me permission. I am going to keep the recipe.

The chicken and dumplings was my mother’s recipe, and it carried that week the way her recipes always do — quietly, without asking anything of me. But the dish I keep coming back to in the notebook, the one I wrote down right after, was these corn fritter patties: fast, pantry-simple, and easy enough that I could make them on a Tuesday when I had nothing left. Sean ate. Liam ate. That is the whole measure of a recipe right now.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 large eggs, lightly beaten
1/3 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh chives or scallions (optional)
2–3 tablespoons neutral oil (such as canola or vegetable), for frying

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder until combined.
Add the wet ingredients. Add the beaten eggs, milk, and melted butter to the dry ingredients. Stir until a thick batter forms. Fold in the corn kernels and chives or scallions if using. The batter will be chunky and scoopable — that’s correct.
Heat the pan. Heat 2 tablespoons of oil in a large skillet or cast-iron pan over medium heat. The oil is ready when a small drop of batter sizzles immediately on contact.
Form and cook the patties. Drop heaping spoonfuls of batter (about 1/4 cup each) into the hot oil, pressing gently to flatten into patties roughly 3 inches across. Work in batches — do not crowd the pan. Cook 3–4 minutes per side, until deep golden brown and cooked through. Add more oil between batches as needed.
Drain and serve. Transfer finished patties to a plate lined with paper towels. Serve warm, plain or with sour cream, hot sauce, or a squeeze of lemon.

Nutrition (per serving)

Corn Fritter Patties — Simple, Golden, Made for the Week We Needed It