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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fritters with Fresh Corn

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Fritters with Fresh Corn Empty Fritters with Fresh Corn

    Post by Lobo Fri 05 Feb 2016, 12:57 am

    Fritters with Fresh Corn Img12l
    Fritters with Fresh Corn
    Fritters with Fresh Corn Translucent
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 4 to 6
    These addictive hors d’oeuvres are especially enticing when made with fresh summer corn cut straight from the cob. Double the recipe if you’re serving a crowd; you’ll be surprised how fast they disappear.






    • 2

    Ingredients:


    • 2 cups (10 oz./315 g) stone-ground cornmeal
    • 1 Tbs. all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. sea salt
    • 1/3 cup (1 oz./30 g) minced green onions
    • 1 egg, separated, plus 2 egg whites
    • 1 1/2 cups (12 fl. oz./375 ml) buttermilk
    • 1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
    • 1 Tbs. snipped fresh chives
    • Vegetable oil for deep-frying

    Directions:

    In a bowl, combine the cornmeal, flour, baking soda, baking powder and salt and mix well. Add the onions, egg yolk and buttermilk and stir until well combined. Add the corn kernels and chives. Using a handheld mixer or a whisk, whip the egg whites to stiff peaks. Fold into the batter. Set aside.

    In a large saucepan, pour vegetable oil to a depth of about 2 inches (5 cm) and heat to 325°F (165°C) on a deep-frying thermometer. Working in batches to avoid crowding, drop in batter by the tablespoonful and fry until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Let the oil return to 325°F (165°C) between batches. Serve hot. Serves 4 to 6.

    Adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm (Weldon Owen, 2009)

      Current date/time is Fri 19 Apr 2024, 8:55 am