As soon as corn appears at the market this is the first dish that I make. I found the recipe years ago in Gourmet magazine (ah the good old days…) and it’ still a summer favorite. I tend to make the full recipe even if it’s just the two of us as they’re just as tasty reheated the following day. 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 5-6 ears)
1/4 cup plus 2 tablespoons minced scallions
1/4 cup finely diced red bell pepper
1-2 medium jalapeños, minced
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 into the dry ingredients until well blended. Fold in the corn, scallions, bell pepper and jalapeños until incorporated.
In a large heavy skillet heat 1/4″ of vegetable oil until almost smoking. Add heaping tablespoons of the fritter batter to the skillet and fry over moderately high heat until golden all over, about 4 minutes or longer. Transfer the fritters to a paper towel to drain. Fry the remaining fritters, adding more oil if necessary-be sure the oil is very hot before adding another batch to the pan. Serve immediately. Serves: 6-8
Panini Girl in Lucca May 2018 get in touch at email@example.com