Recipe: Corn Fritters
WARNING: This recipe is out to kill you.
I'm not lying. I made these last night and the popping corn kernels nearly took out an eye. So, don't attempt these unless you've got one of those splatter guard thingies you can put over the skillet. Not a lid though - that'd just make 'em soggy.
You might also try using less oil - see how that goes...
Corn Fritters
Serves 4
Kernels from 3 ears corn
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 tsp salt
1/2 tsp pepper
1/2 teaspoon baking powder
2 TB minced green onion
1/4 tsp cayenne
1/4 cup cornmeal
1/4 cup flour
Vegetable oil
Sour cream (optional)
Directions
1. Preheat oven to 200 degrees. Place kernels in medium bowl. Add milk, egg, sugar, baking powder, salt, pepper, green onion and cayenne; mix. Fold in cornmeal and flour.
2. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat enough veg oil to coat the bottom of the pan over medium heat. Working in batches, drop batter into pan by using a quarter cup dry measure. Fry until golden brown, KEEPING IT COVERED WITH A SPLATTER GUARD, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.