Thursday, 9 November 2017


2 ears fresh corn (2 cups kernels) or
1 can drained sweet corn...
½ cup flour
1/3 cup cornmeal

1 teaspoon salt
½ teaspoon baking powder
½ cup milk
1 egg
4 tablespoon olive oil
1 tablespoon butter
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.
Heat a nonstick skillet over medium/low with 2 T olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.

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