Ever since visiting E&O Trading Co in Downtown SF, I've always remembered those crispy sweet corn fritters. It was fate that I saw this beautiful recreation of them on Pinterest.
Roe's birthday part 2 was a pizza making party, BYOT. Bring your own toppings. I decided to make these fritters as an appetizer while the pizzas were baking.
My first attempts were pretty unsuccessful. The fritters didn't stay put together. I set aside a bunch of the cooked corn to use for toppings, and a lot of it got eaten before it made it onto the dough.
Anyways. Here's how you make these things.
Ingredients:
3 ears of corn, kernels cut off the cob
1 shallot, diced
2 green onions, thinly sliced
2 garlic cloves, minced
3 ears of corn, kernels cut off the cob
1 shallot, diced
2 green onions, thinly sliced
2 garlic cloves, minced
2 eggs, lightly beaten
1/3 cup corn meal
1/3 cup all purpose flour, sifted
3 tablespoons vegetable oil
salt and pepper to taste
1/3 cup all purpose flour, sifted
3 tablespoons vegetable oil
salt and pepper to taste
1. Place corn kernels, shallot, green onions, and garlic into a large mixing bowl and gently fold together.
2. Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
2. Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
3. Pour oil into a heavy bottomed skillet and place over medium heat.
4. Place a small amount of the mixture (about ¼ cup) into the heated skillet and gently press down to flatten.
5. Sauté for about 5 minutes, on each side, or until golden brown.
6. Remove from heat and drain on paper towels. Season with salt and pepper. Serve.
Oh yea in case you wanted to see where the reject corn kernels ended up.. here they are on my mozzerella and goat cheese pizza with pear and sauteed onion and corn. Yum!
Happy hump day all! Hope you enjoyed my remixes. Roe's up for next week so make sure you check back :)
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