Indian Corn of the Americas-Blk
Mark Miller
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La Belle Cuisine - More Side Dishes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Corn Fritters

"Sex is good, but not as good as fresh sweet corn."
~ Garrison Keillor

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Monday, July 30, 2001

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Corn
Johann Wilhelm Weinmann
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Corn Fritters
Dixie Crossroads - Titusville, FL
Gourmet February 1996

Vegetable oil for deep-frying
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 stick (1/4 cup) butter, melted
1 cup fresh corn (cut from about 2 ears), or thawed frozen corn
Confectioner's sugar for sprinkling

1. In a deep heavy skillet or heavy kettle heat 1 1/2 inches oil to 350 degrees F. over moderate heat.
2. While oil is heating, in a large bowl sift together flour, baking powder, granulated sugar and salt. In a bowl whisk together eggs, milk, and butter until blended. Fold egg mixture and corn into flour mixture until just combined well.
3. Line a shallow baking pan with paper towels. Drop batter by tablespoons into hot oil, cooking fritters in batches so as not to crowd them, and cook until golden brown, about 5 minutes. Transfer fritters as cooked with a slotted spoon to baking pan and keep warm in a warm oven.
4. Sprinkle fritters with confectioner's sugar and serve immediately. Makes about 30 fritters.
 

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