Saturday, August 16, 2008

Woo Hoo Corn Fritters!!

Since I saw the post from adaptations on Corn fritters I've had an insane craving for them.. I did banana fritters Sunday and they were amazing (unfortunately, the pics were not.. But the camera has been returned and next week I'll work on getting a new one, for now you will have either cell phone pics. or none at all.. sorry) My stomach doesn't fare well from deep fried things, so I wanted something with a little less oil so I set myself on a search and came up with this recipe from Taste & Tell, who proclaimed their greatness even though her mouth was partially numb (what a trooper!) I had to go with her recipe.. with just a few modifications..

Here's the recipe:
Cheddar Corn Fritters
adapted from
Vegetables by the Culinary Institute of America

Makes about 16 fritters

3/4 cup flour

2 teaspoons sugar

1 teaspoon chili powder
salt and pepper to taste
3 ears corn, plus corn milk (or 2 cups corn kernels)*
3 tablespoons diced red or green bell pepper
2 large eggs, lightly beaten
1/2 cup water
1/2 cup grated Cheddar cheese
2 tablespoons melted butter
Vegetable oil for pan frying

If using fresh corn, bring a large pot of water to a boil. Add the shucked and cleaned corn to the water and boil for 3 minutes. Remove from water.
*Cut kernels from ears of corn and then scrape the cobs with a table knife to release all the milk. Catch this milk in a bowl and add to the batter. Stir together flour, sugar, chili powder, if using, salt, and pepper in a mixing bowl. Set aside.

Combine corn and corn milk, if available, bell pepper, if using, eggs, water and cheese in a bowl. Add to flour mixture all at once. Stir just until batter is evenly moistened. Stir in melted butter.

Pour oil into large skillet to a depth of 1/4 inch. Heat over medium heat until it registers 350 degrees on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and fry until golden brown on the second side, 2 minutes more. Drain fritters on absorbent towels and season with salt.

If needed, you can keep the first batches of fritters warm in an oven at 200 degrees while you finish frying the rest. Serve at once.

the only minor modifications I made was I used a bit less oil and I omitted the peppers. I used an ice cream scooper to measure them into the oil and then flattened them with the spatula and they were extremely delicious.
Taste & Tell for posting this super recipe that was a hit in my house tonight. I served these as a side to grilled chicken and used my Cumin Lime dressing as a dip and it was unbelievable!


Deborah said...

I'm so glad you tried these and liked them! I really need to make them again - I can still remember how much I loved them!