Cook the Book: Fresh Corn Fritters
And so we come to the end of this week's Cook the Book series, which has highlighted Crescent Dragonwagon's Cornbread Gospels. It's probably a little early to start thinking about the fresh, sweet corn of summer, but just hold on to this recipe for Fresh Corn Fritters till it's time.
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Ingredients
yield: 2 as the main item, 4 as a small side
- 2 eggs
- 1/4 cup milk
- Kernels cut from 2 ears of fresh corn (about 1 cup), plus any scrapings of liquid you can get by running a knife blade along cob
- 2 tablespoons stone-ground white or yellow cornmeal
- 1/4 cup unbleached white flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 1/4 teaspoons baking powder
- Mild vegetable oil, for frying
Procedures
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1
Whisk together the eggs and milk in a large bowl. Stir in the corn and any corn liquid.
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2
-
3
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4
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5
Place the cooked fritters on the paper towels; blot them quickly with fresh paper towel. Serve immediately.
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