Okra-Corn Fritters by cucinagirl
2 fresh ears of corn (or 1 cup frozen, in a pinch)
Bring a medium pot of water to boil. Add corn kernels and cook for 2 minutes. Reserve 1 cup of corn cooking water; then drain blanched kernels in a fine mesh strainer.
In a large bowl whisk together cornmeal, flour, 1 1/2 teaspoons salt, and baking powder.
Whisk together egg, 2/3 cup cooking water, and corn pulp. Stir egg mixture into dry ingredients just until combined. It should be the consistency of a thick cake batter. Add a little more cooking water if batter seems too dry.
Toss okra, corn, and onions in remaining 1/4 teaspoon of salt and several grinds of black pepper. Fold vegetables into cornmeal mixture.
Heat 1/4-inch of oil in a cast iron skillet(or other heavy pan) over medium-high heat. Adjust heat to maintain a temperature between 340°and 350°F. (Use a candy thermometer to monitor temperature.)
Drop heaping tablespoons of batter one at a time into hot oil.* (I used a 1-oz./#30 cookie scoop and flattened the fritters slightly with the back of the scoop.)
Remove cooked fritters to a paper towel-lined plate and keep warm in oven until ready to serve.