17 minutes ago
Tuesday, July 13, 2010
This gets my vote for best summer appetizer so far.
Who doesn't love corn fritters?
They are best made with fresh Jersey summer corn, but we don't always have that available to us, so frozen corn is fine too in the off season.
This recipe is adapted from Bill Granger a well known Australian chef and food writer.
I modified it a bit, by adding chopped red bell pepper for color, and they were a big hit!
You can add fresh basil or cilantro, whatever you are in the mood for (just don't add them both!).
I made them smallish and served them with an avocado mash, which is just another fancy name for guacamole!
1 cup flour
1/4 tsp baking powder
1/2 tsp salt
1/2 teaspoon cumin (omit if you are using basil)
2 eggs, lightly beaten
1/3 milk or water
2 cups of fresh corn kernels cut from 2-3 cobs of corn (frozen defrosted corn is ok)
1/2 cup of green onions
1/4 cup of chopped cilantro (or fresh chopped basil)
1 Tbsp sugar
Grapeseed or canola oil for frying
Mix the flour, baking powder, salt and cumin in a bowl.
Add eggs and milk. Stir with a wooden spoon until smooth.
Add the corn, scallions and cilantro and stir until combined.
Heat a large frying pan with a layer of the oil. When the oil is shimmering, not smoking, you are ready to fry the fritters.
I used a tablespoon measure and dropped the fritters into the oil pressing down to flatten. Cook about 2-3 minutes on each side. They should be nice and brown, then flip them and cook another 2 minutes.
Place on paper towels to drain.
Serve with avocado mash.
My recipe for really good guacamole is here.
Serve right away or freeze and reheat on a baking sheet at 350F until crispy again.
I love summer.