Corn frit­ters: Break­fast, brunch or ap­pe­tiz­ers

Northumberland Today - - SCENE AND HEARD - DON HOUS­TON

Corn has been with us for a long time; the Na­tives roasted it and we boiled it. Yet, I don’t why we call boil­ing corn a corn roast. The qual­ity of sweet corn has im­proved dra­mat­i­cally in my life time. The new va­ri­eties es­pe­cially the new all yel­low are much sweeter and have a longer shelf life af­ter pick­ing. It should be noted that most sweet corn is non-GMO.

Amer­ica’s Test kitchen does an amaz­ing amount of recipe test­ing and food science test­ing; they found that the best cooked tem­per­a­ture for corn on the cob is 170 F. They also found that the best way to reach that tem­per­a­ture pre­cisely is to bring 4 litres of wa­ter to a boil; add 4 cobs of corn that fit the pot; put a lid on and turn off the burner.

Set a timer for 10 min­utes and you have per­fectly cooked corn on the cob. You can ad­just the amount of wa­ter for larger amounts; but the time re­mains the same.

This week’s recipe is pretty sim­ple if you want to try some­thing dif­fer­ent with some fresh corn. As noted the frit­ters make a nice base for last weeks pork ril­lettes recipe. Break­fast/Brunch or ap­pe­tiz­ers In­gre­di­ents 1 Cup All-pur­pose flour 3/4 Cup Beer 1/4 Tsp.Salt 2 EarsSweet corn, husked and ker­nels cut off (about 2 cups) 1/4 Cup Canola oil Method Put the flour, half the beer, and the salt in a bowl and mix with a whisk un­til smooth. Add the rest of the beer and the corn ker­nels and mix well.

Heat 2 ta­ble­spoons of the oil in a 12-inch non­stick skil­let over high heat. When it is hot, use a 1/4-cup


Corn frit­ters are a tasty and fun recipe to whip up.

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