Chef
Moderator
Registered: June 13, 2006
Posts: 169
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| | June 25, 2009 at 06:42 PM | Reply with quote | #1 |
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My Favorite Corn Fritters
• 2/3 Cup (or more) Cooked Corn (1?3 of creamed plus 1?3 whole kernal)
• 2/3 Cup Yellow Cornmeal, or Polenta + 1 teaspoon salt + 2 cups water
• 3 Tablespoons AP Flour
• 1/2 (±) teaspoon salt
• 1/4 teaspoon Baking Soda
• Pinch of sugar
• 1/2 Cup Whole Milk (or better yet, plain or honeyadded Yougurt)
• 1 “Large” Egg
• 1/3 Cup Vegetable Oil (preferably CORN oil)
[N.B. Many people are alergic to peanut oil!]
1. Bring the two cups lightly salted water to a full rolling boil and slowly mix-in the cornmeal; cook just until al dente then drain using a fine strainer and set aside to reserve.
2. Whisk together the flour, salt, baking soda, and sugar in a bowl.
3. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix).
4. Stir the cooked corn and the par-cooked corn meal into the batter.
5. Heat the vegetable oil in clean “well-seasoned” black cast iron skillet over moderate heat until hot but not smoking, or use an electric skillet set at 350°F
6. Working in batches of 4, spoon one HEAPING tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about four minutes total.
7. Transfer with a slotted spatula onto paper towels to drain.
8. Serve hot with your favorite breakfast syrup, jam, powdered sugar, or simply “neat” as is. Once made, corn fritters keep well and make a tasty traveling snack to take on a train, or airplane, or as a side offering on a picnic.
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