Tired of those cornmeal hockey pucks they serve at the all you can eat catfish joints? Then look no further than this fritter. It’s a bite sized spoonful of corn souffle that’s been flash fried to outer crispness while retaining its pillow soft interior. It’s one of those have to have treats while the fresh corn is still on offer at the road side stands.
And one last tip. Barricade access to the fry pan or these may not make it to the dinner table since they have a tendency to be picked off at the point of origin.
So – just dice the ingredients:
Mix them up, fold in the soft egg whites:
Author: Carine Clary
- ½ cup fresh corn
- 1 tsp. finely diced onion
- ⅓ cup finely diced red bell pepper
- ⅓ cup sifted all purpose flour
- ½ tsp. baking powder
- 2 large eggs, separated
- ½ tsp. salt
- 2 tablespoons milk (or cream)
- Cayenne pepper to taste
- cooking oil
- Fill a skillet about 3 inches deep with oil. Heat to about 375 or flick a little water into the oil and if it spatters it's hot enough.
- Cut the corn off the cob.
- Sift the flour with the baking powder. Stir in the salt, cayenne, corn, egg yolks and milk.
- Beat the egg whites until stiff, then fold into the corn mixture.
- Drop by spoonfuls into the oil. Turn them when they brown (about 2 minutes).
- Remove and drain on paper towels.
- Serve at once.
Since the frying time is short, make sure the dice is quite small so it will fully cook.
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