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My review
Jacque's Fresh Corn Fritters
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Jacque
"My wife cannot eat the whole kernels of corn and I love corn. Pureeing the batter seemed to be a logical approach to solving this problem. I am type 2 diabetic so the use of liquid egg helped my situation. The flavor from grilling the corn adds a flavor that cannot be duplicated and turned these ordinary fritters into great fritters."
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Ingredients
2 h 46 m servings 161Original recipe yields 6 servings (18 fritters)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Remove silk from the top of the ears of corn and trim so that there is an even layer of husk around the ears. Tie the husk in 1 or 2 places. Soak in a large bowl of water for 2 to 3 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook corn in the husk, turning every 10 minutes, until husks look blackened, 15 to 20 minutes.
- Cool corn until easily handled, about 5 minutes. Pull off husks and any remaining husks. Cut kernels from the ears of corn and place in a bowl.
- Scrape any pulp remaining on the cobs into a blender. Add shallot, liquid egg substitute, 3 tablespoons half-and-half, cornmeal, flour, salt, baking powder, and cayenne pepper; blend until smooth. Thin batter with remaining 1 tablespoon half-and-half if needed.
- Preheat oven to 200 degrees F (95 degrees C).
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Drop 6 tablespoonfuls of batter into the hot oil; cook until golden brown, about 3 minutes per side. Transfer fritters to an ovenproof plate lined with paper towels and keep warm in the oven. Repeat with remaining batter.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.