Morsels

Excellent (easy!) Corn Fritters from Greens Cookbook

Ingredients:

1 cup flour

1/2 t salt

2-3 medium eggs (separated)

2 T canola oil or melted butter

1 cup milk

2 cups corn kernels

oil and/or butter for frying

Directions:

Put the flour and salt in a bowl and stir to combine. Make a well in the center and put the egg yolks, oil (or butter) and milk in the well. Stir to combine and mix until smooth (don’t overmix). Set in the fridge and let rest for an hour (honestly? I don’t think I have ever done this…so I can’t tell whether or not it makes a big difference.)

Shave the kernels from 4-6 ears of corn (you need 2 cups of corn) and then gently break apart any kernels that are stuck together. Then stir the kernels gently into the batter.

Beat the egg whites until they form soft peaks that just hold their shape. Fold the egg whites into the batter.

Heat enough oil to completely coat the bottom of your pan (the recipe calls for up to 1/2 inch of oil, which just seems like overkill — I usually go with around 1/4 of an inch). You know the oil is hot enough when a drop of water sizzles as you pop it in the oil. Maintain a medium heat.

Drop the batter by the ladlefull into the pan and cook (first one side than another, no flip-flopping back and forth!) until each side is golden brown.

Drain them on paper towels and then keep warm in a 250 degree oven while you finish up the batch.

Greens mentions another variation which I haven’t tried but it sounds tremendous (I mean, seriously — you’re adding cheese to what is already an excellent recipe!)

Cut 2-3 ounces of Muenster or Colby Cheese into cubes and cook the fritter as usual. When the bottom has set, add the cheese to the top and then flip the fritter.

Whatever you do… you will end up with 12 to 16 really good fritters