Corn Fritters Recipe
This beer battered fritter recipe is crunchy, filled with harvest fresh sweet corn and an irresistible addition to your harvest recipe repertoire.
Ingredients
Ingredients:
- 4 fresh cobs of corn preferably Peaches and Cream variety, or "real Tabor Corn" if in Alberta (1 cob of fresh corn is 1/2 cup of frozen)
- ¾ cup flour
- ¾ cup cornmeal
- 4 green onions minced (I used 1/3 cup chives and 2 tablespoons minced onion)
- 1 pinch of red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup beer your favourite Canadian brew, of course
- 2 cups Peanut oil
- Cilantro leaves for garnish
- Dipping Sauce of your choice
Instructions
Instructions:
- Slice kernels from cob; place in bowl
- Stir in next 6 ingredients; add beer, combine until well mixed
- Rest for 30 minutes (run to the store for Peanut oil, like we did)
- Heat oil in heavy bottomed pan or deep fryer to 250ºF
- Form football shaped portions, tablespoon-sized, in palm of hand and drop carefully into hot oil: 6 at a time for 5 minutes, or less (until golden and crispy on all sides)
- Watch the temperature to ensure it stays at 250ºF
- Drain on paper towel; garnish with cilantro (optional)
- Serve hot with a dipping sauce of your choice (we used a Thai Dipping Sauce) and served with Hawaiian Black Salt...mmmmmm
Notes
Notes: • Batter can be prepared three hours in advance and refrigerated for hot service • Fritters may be fried, frozen and thawed in the fridge, baked for 5 minutes in an oven pre-heated at 400°F on a cookie sheet lined with parchment paper