Corn Fritters

Corn Fritters!

Corn Fritters frying in canola oil.  Be sure to use a deep sided pot for frying.


CORN FRITTERS

Makes 60 Fritters

One ear of corn makes approximately 1 cup of corn.  Obviously size makes a difference and a giant ear of corn will have more kernels while a small ear of corn will have less.  In general, the average sized ear of corn makes 1 cup of kernels.  

We made our recipe with Heavy Cream, but you can easily substitute Half-and-Half or Whole Milk.

The secret to having fried food that isn't greasy is to fry at the right temperature.  Please see my notes on the end for tips on deep frying.

4 cups fresh corn kernels

1 cup unbleached all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons Kosher salt
dash of Cayenne pepper, optional

1 cup heavy cream (or you can substitute half-and-half or whole milk)
2 eggs

Canola Oil, for deep frying

Begin to preheat your frying oil, but keep an eye on it so that it doesn't get too hot.

Cut the corn off the cob and measure to make four cups.  Set aside.

Combine all of the dry ingredients in a bowl and mix well.

Put one cup of heavy cream in a liquid measuring cup. Add the two eggs and beat with a fork until the eggs are mixed with the cream.

Combine the wet ingredients, the dry ingredients, and the corn, mixing well to combine.

Heat the canola oil to 375 degrees.  (It is best to fry between 350-375 with 365 or 370 being the ideal temperatures.)  Use a deep-fat frying thermometer, if you like.  One of the long wide ones that clamps to the side of the pot is ideal.  You can test the oil by putting in a piece of bread and seeing if it floats. If it drops to the bottom and stays at the bottom the oil is too cold.  If the oil is too hot it will brown too quickly.  It should take about 60 seconds to brown.  

Have a sheet tray lined with paper towels ready for the corn fritters to drain on when you take them out of the oil.  I use a Chinese Wire Spoon called a Spider when I deep fry.  You can use any wire mesh strainer or spoon to remove the fritters from the oil.

I like the look of a rustic, free-form fritter instead of a perfectly round ball.  I drop the batter into the oil with a cereal spoon.  Be sure to drop close to the oil.  If you drop anything from up high, the oil will splatter.  

Remove from the oil and drain on a paper towels.  Sprinkle with salt if desired.  Serve warm as they are or with remoulade sauce.

Tips on Deep-Frying
1.  Use a high-sided pot and fill with at least three inches of oil.  (I usually fry in Canola Oil)
2.  Do not crowd the pot!  Too many at a time will make the temperature of the oil drop.
3.  Fry between 350-375 degrees.
4.  Drain on paper towels to absorb excess oil.




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