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
pepper or red bell pepper
1. BEAT the 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 the egg white until stiff and fold into corn mixture.
4. DROP the batter from a tablespoon into oil heated to 370°F. Cook until a delicate golden brown, turning once. Drain on a paper towel.
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