Home Food DigiBites: Spicy Corn Fritters – Perfect For Summer

DigiBites: Spicy Corn Fritters – Perfect For Summer

SHARE
The Epicurean Exchange

Happy Foodie Summer News24/680.com followers:

Chef Charlie

The summer corn season here in the Bay Area is beginning to slow down a bit. But there is still some available in markets throughout the region.

Remember when purchasing fresh corn: (1) Always buy with the husks on; the husks should be soft and not dried out. (2) Best if the corn is displayed on ice (or at least cold in a refrigerated section). (3) Use the corn the same day it is purchased to ensure sweetness.

These fritters are best straight out of the pan, but can be fried ahead; held at room temperature, and warmed in the oven.

These make a great appetizer or first-course to an end-of-summer meal. 

– Chef Charlie

The Epicurean Exchange

Spicy Corn Fritters

4 medium ears white corn, husks and silk removed
1 large egg, beaten
3 tablespoons all-purpose flour
1/4 cup yellow cornmeal, plus more as needed
2 tablespoons heavy cream
1 shallot, minced2 tablespoons granulated sugar
Pinch of cayenne pepper
1/3 cup grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon salt, or to taste
1/3 cup corn oil for sautéing, more if needed
Suggest for Dipping: Mexican cream with chopped cilantro

The Epicurean Exchange



•     Remove the kernels from the ears of corn. Transfer to a bowl and using the back of the knife, scrape the remaining pulp from the cobs. This should yield just about 2 cups of kernels and pulp.

•     To the corn kernels, add the egg, flour, cornmeal, cream, shallot, sugar and cayenne pepper to make a thick batter. Add the grated cheese, mustard and salt. Gently fold to combine. The mixture should be fairly thick; if too wet, add more cornmeal until proper consistency is reached. Also, if you let the batter rest, it will thicken as the flour and cornmeal absorbs the liquids.

•     Heat a small amount of the corn oil in a non-stick skillet over medium heat. Drop heaping tablespoons of the batter into the pan, making approximately two-inch cakes. Fill the pan and fry the fritters until golden brown, about 1 minute. Turn and fry the other side until also browned, another minute or so. Transfer the browned fritters to a plate lined with paper towels.

•     Add additional oil if necessary, heat, and continue with the remaining batter. Watch the temperature, and adjust to keep the fritters from getting too dark,

•     Serve immediately.

Makes 12, two-inch fritters, serves 4 to 6

©2002, Epicurean Exchange. All rights reserved.

2 COMMENTS

Leave a Reply