PrintCook 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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Fresh Corn Fritters
- serves 2 as the main item, 4 as a small side -
Adapted from The Cornbread Gospels by Crescent Dragonwagon.
Ingredients
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
Procedure
1. Whisk together the eggs and milk in a large bowl. Stir in the corn and any corn liquid.
2. Combine the cornnmeal, flour, sugar, salt, and baking powder in a medium bowl. Sift this dry mixture into the wet mixture; stir together to make a batter that's thick but can still be dropped from a spoon.
3. Pour oil into a heavy cast-iron skillet to reach a depth of 1/2 inch. Place skillet over medium-high heat; bring oil to 365°F, using a thermometer to carefully monitor the temperature. When oil has reached 365°F, reduce the heat slightly to keep temperature stabilized, and drop batter by tablespoonfuls into skillet. It will sizzle as it goes into the oil. If first fritter doesn't sizzle, wait and let oil get a little hotter before adding more fritters. Don't crowd skillet—no more than 4 to 6 fritters, not touching, at a time.
4. Let fritters cook until they're golden and crisp on the bottom, about 3 minutes. When it's time to flip, the edges will be colored just slightly and will be noticeably firmer, and the top of the fritter will no longer be moist. Allow about 3 minutes more on the second side. Meanwhile, line a tray with paper towels.
5. Place the cooked fritters on the paper towels; blot them quickly with fresh paper towel. Serve immediately.
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