Out-Of-Season Corn Fritters
By America's Test KitchenPublished on August 22, 2007
Yield
Makes 12 fritters
Ingredients
2 cups frozen corn kernels, thawed at room temperature for 15 minutes1 large egg, beaten lightly3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 small shallot, minced½ teaspoon table salt Pinch cayenne pepper ½ cup corn oil, for frying
Before You Begin
When fresh corn is out of season, frozen corn makes a fine substitute. Processing the frozen kernels in a food processor approximates the texture achieved by grating fresh corn.
Instructions
- Pulse the corn, egg, flour, cornmeal, cream, shallot, salt, and cayenne in the workbowl of a food processor fitted with the steel blade until the mixture forms a thick batter with some whole kernels, about ten 1-second pulses.
- Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.
Yield
Makes 12 frittersIngredients
2 cups frozen corn kernels, thawed at room temperature for 15 minutes
1 large egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
½ teaspoon table salt
Pinch cayenne pepper
½ cup corn oil, for frying
Ingredients
2 cups frozen corn kernels, thawed at room temperature for 15 minutes
1 large egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
½ teaspoon table salt
Pinch cayenne pepper
½ cup corn oil, for frying
Ingredients
2 cups frozen corn kernels, thawed at room temperature for 15 minutes
1 large egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
½ teaspoon table salt
Pinch cayenne pepper
½ cup corn oil, for frying
Before You Begin
When fresh corn is out of season, frozen corn makes a fine substitute. Processing the frozen kernels in a food processor approximates the texture achieved by grating fresh corn.
Instructions
- Pulse the corn, egg, flour, cornmeal, cream, shallot, salt, and cayenne in the workbowl of a food processor fitted with the steel blade until the mixture forms a thick batter with some whole kernels, about ten 1-second pulses.
- Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments