Corn, glorious corn. It’s a good thing that it only comes around once a year because my cholesterol has to be up a few ticks what with all the butter that I love to slather on the kernels. After making these corn fritters, I’m out until I get to Toigo’s stand in Del Ray on Saturday.
I may get the shakes and hallucinate from the withdrawal. I’ll just have to white-knuckle it until I belly up to the corn crate. “Please sir, must have corn. Must have corn”.
God, I’m pathetic.
Anyhoo, in between wiping the butter schmear from my glistening cheeks, I like to think of more ways to prepare corn than Bubba knows how to cook shrimp. And so, here you go. Corn fritters. After a bit of googling, I put together this recipe which has a hint of lemon from coriander, and a bit of smoke from cumin. For garnish, I made a simple basil oil for sopping and sour cream for topping.
makes 8-10 fritters
- Corn cut from 2 large cobs
- 1/2 small red bell pepper
- 1/2 small green bell pepper
- 1/2 small onion
- 2 cloves garlic
- 1 cup all purpose flour
- 1 egg, slightly beaten
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- several grinds freshly ground black pepper
- 1 tablespoon oil for sauteing, plus more for frying*
- 1 tablespoon unsalted butter
Rough chop the onion, bell peppers and garlic. Place in a food processor and pulse until chopped fine. Wipe food processor out and add a handful of basil leaves. Using the pour spout, turn on the machine and add about 1/3 cup olive oil to make basil oil. Add salt and pepper to taste. Process again briefly.
Heat a non-stick skillet over medium high heat and add 1 tablespoon of oil. Sautee chopped onions, peppers and garlic for 5 minutes. Add butter and corn kernels. Continue to sautee for an additional 4-5 minutes, or until the corn begins to take on color and caramelize. Set the mixture aside and allow to cool.
In a mixing bowl, add the flour, baking powder, salt, pepper, coriander, cumin and nutmeg. Add egg and water. Stir with a wooden spoon until incorporated. Add sauteed corn, onion, bell peppers and garlic.
Using a heavy skillet, add 1/2 inch of oil for frying. Turn heat on medium-high and heat until the oil begins to shimmer. Drop corn fritter batter (about 2 tablespoons per fritter) into the heated oil, allowing for 1 inch between them. Fry fritters on each side for 3-4 minutes, until browned.
Remove fritters to paper towels and allow excess oil to drain.
Serve with basil oil and sour cream, topped with a pinch of coriander.
*I used vegetable oil for frying, but you can use any oil with a high smoke point.