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Corn fritters are a delicious side or first
course. Photo © Monkey Business | Fotolia.
Today is National Corn Fritter Day. What better reason to pick up some fresh corn and make corn fritters as a side or a first course? (When corn isn’t in season, use canned or frozen kernels, drained.)
CORN FRITTERS RECIPE
Yield: 4 servings.
1 egg, separated
1 cup corn kernels
1 teaspoon salt
1 teaspoon minced chives
1 teaspoon minced tomato, sundried tomato,
roasted red pepper or red bell pepper
1/2 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Cooking oil for deep frying
1. Beat egg yolk until thick. Add corn kernels, chives and tomato/red pepper.
2. Sift together and stir into the corn mixture: flour, baking powder, salt and paprika.
3. Beat egg white until stiff and fold into corn mixture.
4. Drop batter from a tablespoon into fat heated to 370°F. Cook until a delicate brown, turning once.
5. Drain on a paper towel.
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