You know summer is in full swing when you see the corn piled high at the farmers’ market. I’m sort of surprised that there’s only one vendor selling corn at my weekly market, but it doesn’t really matter as his corn is always superb-just picked and so sweet that you could eat it raw.
I have my old standbys which I seem to return to summer after summer and this is one of my favorites. Once your ingredients are prepped these are a snap to make. The key is to have your oil really hot ensuring crispy fritters-not hot enough and they’ll be soggy. These are the perfect side to grilled salmon or barbecued chicken or would make a nice addition to a vegetarian menu.
Spicy Corn Fritters
1 cup unbleached all-purpose flour
1-3/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 cup milk
1 large egg
2 tablespoons unsalted butter, melted
4 cups fresh corn kernels (from 5 to 6 medium ears)
1/4 cup plus 2 tablespoons minced scallions
1/4 cup finely diced red bell peppers
1 to 2 medium jalapenos, minced
Few drops of Tabasco sauce
Vegetable oil for panfrying
In a large bowl stir together the flour, salt and baking powder. In a medium bowl combine the milk, egg and butter and stir the mixture into the dry ingredients until well blended. Fold in the corn, scallions, bell pepper, jalapenos and Tabasco until well blended.
In a large heavy skillet heat 1/4″ of vegetable oil until almost smoking, about 5 minutes. Add heaping tablespoons of the fritter batter to the skillet without crowding and fry over moderately high heat until golden brown, about 4 minutes. Turn the fritters carefully and continue frying until golden all over, about 4 minutes longer. Transfer the fritters to paper towels to drain. Mound on a plate and loosely cove with foil to keep warm while frying the rest of the fritters. Add more oil to the pan if necessary. Be sure that the oil is very hot before adding more batter to the pan. Serve immediately. 6 to 8 servings
It’s not too late-2 spaces left: Autumn in Tuscany-Cook With Panini Girl In Lucca