After a long day of basketball activities and a Sunday dinner management circus act, I thankfully had enough time to capture a picture of our Sunday starter. I'm glad I did because these were delicious and I need to share them right away.
Some people think of corn fritters as flat pancake-like eats, but when I hear the word fritter, I think crispy on the outside and light and tender on the inside. And that is exactly what these are-- sweet corn in beer batter fried to crispy perfection. To bring out more flavor (once fried and drained), they can be hit with more cayenne, a dash of Tabasco, or even a drizzle of honey-- yum! The recipe makes quite a few, so these would be perfect to make for game day parties and half-time treats. Wash a few down with a cold one and fry up some more.Printable Recipe
makes about 3 1/2 dozen
3 cups fresh or frozen corn, thawed
1 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 Tablespoons granulated sugar
2 green onions, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
1 extra large egg
1 12-ounce bottle beer (I used a pale ale)
Vegetable oil for frying
In a large bowl combine the flour, baking powder, sugar, green onions, salt, and cayenne pepper. Whisk in the egg and beer. Add the corn and stir to combine.
In a heavy-bottom saucepan, heat 2 inches of oil to 350º F on a thermometer. Carefully drop tablespoons of the batter into the hot oil. Fry until puffed and golden, turning halfway through frying, about 2-4 minutes. Remove the fritters and drain on paper towels, season with kosher salt. Continue with the remaining batter, maintaining the oil temperature at 350º F. Allow the fritters to cool slightly. Serve with extra cayenne, Tabasco, or a drizzle of honey. Enjoy!
Adapted from jamesbeard.org