CORN FRITTERS 2
How to Cook Everything Vegetarian
These are super-crisp, really good, and among the easiest things to fry.
Makes: 4 servings
Time: 30 minutes
Ingredients
• Neutral oil, like grapeseed or corn, as needed
• 1/4 cup cornmeal, the fresher the better
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• Salt and freshly ground black pepper
• 1/4 cup milk, plus more if needed
• 1 egg
• 2 cups corn, preferably just stripped from the cobs, but thawed frozen is acceptable
Directions
1. Put at least 2 inches of oil in a countertop deep-fryer or in a deep pan on the stove and turn the heat to medium-high; bring to 350° F.
2. Combine the dry ingredients in a large bowl. Beat together the milk and egg, then pour the mixture into the dry ingredients, adding a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn.
3. Drop the fritters by the 1/4 cup or large spoonful into the hot oil; you'll probably need to raise the heat to maintain temperature. Cook the fritters in batches, turning once, until nicely browned on all sides, a total of about 4 or 5 minutes per batch. Drain the fritters on paper towels, then eat them as they are done or keep them warm in the oven until they are all done.
Arepas: A South American staple, made with cheese:
Omit the baking powder. Add 1 cup grated cheese, like cheddar, to the mix, along with the milk and egg. Add a little more milk to make a slightly thinner, pancakelike batter and cook in a shallow skillet with just a few tablespoons of butter or oil, as you would pancakes.
|
