Corn Fritters with Lime
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For a more savory flair, dress up the batter with 1 tsp. chopped green onion, 1 tsp. chopped fresh cilantro and 1/4 cup shredded cheddar cheese, folding in with the corn. Make these fritters in summertime, when corn is at its peak flavor.
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- 1 1/2 cups fresh corn kernels (from about 3 ears), chopped
- 2 tsp. fresh lime juice
- 1 egg
- 1/2 cup milk
- 2 Tbs. unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 1/4 cup fine cornmeal
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- Canola oil for deep-frying
- Lime wedges for serving
Wine PairingThis pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.
Directions:In a small bowl, stir together the corn kernels and lime juice. In a medium bowl, whisk together the egg, milk and butter until blended. In a large bowl, stir together the flour, cornmeal, baking powder, salt and cayenne. Quickly mix the egg mixture into the flour mixture until smooth. Fold in the corn mixture.
In a deep saucepan, pour oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer. Put 1 or 2 wire racks on a large rimmed baking sheet and place near the stove.
Gently drop the batter by heaping tablespoonfuls into the hot oil, being careful not to crowd the pan. Fry until browned on one side, about 2 minutes. Flip the fritters over and fry until golden, puffed and cooked through, 2 to 3 minutes more. Be careful, as the hot oil may splatter. Using a slotted spoon, transfer to the prepared rack(s) to drain. Repeat with the remaining batter. Transfer the hot fritters to a napkin-lined basket and serve immediately with the lime wedges. Makes about 24 fritters.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).