Corn fritters: Breakfast, brunch or appetizers
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.