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Sweet Corn
Fritters, Excellent Summer meal using fresh sweet corn.
FROM - Jeremy Einsweiler
TOPIC - Sweet Corn Fritters
Ingredients:
- 1 cup flour
- ½ teaspoon salt
- 2 or 3 medium eggs, separated
- 2 tablespoons light olive oil, corn oil, or melted butter
- 1 cup milk
- Light olive oil or veg oil for frying
Put the flour and salt in a bowl and make a well
in the center. Add the egg yolks, oil or butter, and milk; then
whisk everything together just enough to make a smooth batter.
Set it in the refridgerator, covered, to rest for about 1 hour.
While the batter is resting, shave the kernels from the corn
with a sharp knife; then toss them with your fingers to brek
apart any that are stuck together. Agfter the batter has rested,
gently stir in the corn. Beat the egg whites until soft peaks
hold their shape; then gently fold them into the batter.
Pour enough oil in a skillet to come 3/8 to ½ inch up the
side. (This can be mixed with clarified butter for its flavor,
if desired.) Heat it until a drop of water sizzles when dropped
into the pan. Drop the fritter batter by lartge spoonfuls and
fry, onch on each side, until they are colored a deep golden
brown. remove them from the oil and drain on paper towelling.
Keep them in a warm oven until all are made; then serve on heated
plates.
Makes 12-16 Fritters.
Sweet Corn Fritters with Cheese [a MUST]
Cut 2 or 3 ounces of Monterey Jack or muenster cheese into ¼
inch cubes. Drop the fritter batter into the skillet and when
the bottom has set, after 30 seconds or so, drop several cubes
of the cheese onto the uncooked side. Turn the fritter over
and finish cooking.
Taken From "The Greens Cook-Book" Madison Brown
Recipes are only a guide.
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