Sunday, January 15, 2012

Sweet Corn Fritters

We had some leftover corn and Jenna found this recipe. They are very good and not hard to put together. Eat them plain or with sour cream, like a baked potato.

Sweet Corn Fritters

2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
2 large eggs
1/4 cup whole milk
1/4 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
2 1/2 teaspoons baking powder
peanut oil for frying (may substitute canola) ****We used vegetable oil

Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.

Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.

No comments:

Post a Comment