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A Cooking Adventure with Thom


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Fresh Corn Fritters

http://thecozylittlekitchen.blogspot.com

Serves: 4

 

 

I found the original recipe at Tamarind and Thyme.  I changed a few things including the addition of some cornmeal, which I think is essential. This recipe is about double of the original.

 

Ingredients


1 1/2 c. All purpose flour
1/2 c. Yellow cornmeal
2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Smoked Paprika
Dash of Cayenne Pepper
2 Tbsp. Sugar
2 Extra large eggs
3/4 -1 c. Milk (You want enough to make a very thick pancake batter consistency.)
Fresh corn kernels cut from 4 cobs
Oil for frying
Honey, for drizzling!(!)

Cooking Method


In a large bowl, mix together flour, cornmeal, baking powder, paprika. Cayenne, salt and sugar.  

Stir in the cracked eggs one at a time, then gradually stir in the milk until it's a thick pancake consistency or close to hush puppy batter (for all you Southern folk :).  Stir well to combine.

https://lh6.googleusercontent.com/-kly8dCgCD8k/Uh8w3lOs-WI/AAAAAAAAIbg/ClThrp9MWCA/s640/blogger-image-1271362176.jpg

 Stir in the corn.

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In a large cast iron skillet, add canola or peanut oil about 1/2 inch deep, and put on medium heat.  Once the oil is hot,  (which you may need to turn it up to medium high for the right temp at first) begin pouring about 1/4 c of batter for each corn fritter.  If you need to, smooth out the batter a bit with your measuring cup you used to pour.

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See?  You want them to get all bubbly before you turn them.

https://lh4.googleusercontent.com/-Eai44x0sK58/Uh8wt55ZEaI/AAAAAAAAIa4/q1JGqcdSpvQ/s640/blogger-image-1645851640.jpg

Carefully, turn each one.  They should be a golden brown.  

Once flipped, carefully smash down just a little if the cake looks too thick to cook through.  If you do happen to find your fritters are getting too dark, turn down your heat a little.  Remove the fritters when both sides are golden.  It only takes a few minutes per batch.  

Sprinkle with salt when they've just come out.  

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I like to line a cookie sheet with paper towels for them to drain on.  I keep the cookie sheet in the oven on about 275 degrees while frying the next batch so the fritters stay really warm.

After you pile them high on a platter, take your delicious honey and make these the best corn fritters ever by drizzling it all over!  It's okay if it gets on the plate, too... just more to sop up! 

Share, eat and enjoy.

     
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