Fresh Corn Fritters
Makes about 30 fritters
Ingredients:
6 ears fresh corn, husked, or 2-1/2 cups whole-kernel corn, frozen or canned, drained
3 eggs, well-beaten
About 1/2 cup all-purpose flour
Dash of salt (optional)
Hot fat, preferably half oil, half butter
Method:
With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob in thin slices into a medium-sized bowl.
Blend well-beaten eggs with corn. Fold in enough flour to make a batter that is still fluffy but with a consistency that will hold together when dropped into hot fat.
Add salt, if desired. In a large heavy skillet or deep-fat fryer, heat fat to about 375F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.
Drop batter by spoonfuls into fat and fry until golden on both sides, about 1-1/2 minutes in all. Remove and drain. Serve hot.
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