makes about 3 1/2 dozen
3 cups fresh or frozen corn, thawed
1 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 Tablespoons granulated sugar
2 green onions, finely chopped
1/4 teaspoon kosher salt
1 4 teaspoon cayenne pepper, or to taste
1 extra large egg
1 12-ounce bottle beer (I used a pale ale)
Vegetable oil for frying
In a large bowl combine the flour, baking powder, sugar, green onions, salt, and cayenne pepper. Whisk in the egg and beer. Add the corn and stir to combine.
In a heavy-bottom saucepan, heat 2 inches of oil to 350º F on a thermometer. Carefully drop tablespoons of the batter into the hot oil. Fry until puffed and golden, turning halfway through frying, about 2-4 minutes. Remove the fritters and drain on paper towels, season with kosher salt. Continue with the remaining batter, maintaining the oil temperature at 350º F. Allow the fritters to cool slightly. Serve with extra cayenne, Tabasco, or a drizzle of honey. Enjoy!
Printed from thegalleygourmet.net
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