Corn Fritters

CORN FRITTERS  from Plate Magazine  
Whole milk 1 C
Eggs 3 each
Flour 1 1/2 C
Baking powder 1 1/2 tsp
Parsley, chopped 1 TBS
Chives, chopped 1 TBS
Salt 1 tsp
Freshly ground black pepper 1/2 tsp
Corn kernels, fresh or frozen (see note) 3 1/2 C
Salmon roe as needed
Crème fraîche as needed


Instructions:

1. Beat eggs and milk together and then slowly beat in flour and baking powder until batter is smooth. Stir in parsley, chives, salt and pepper and corn.

2. Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon onto a lightly oiled hot sauté pan, leaving a space between each fritter. Brown lightly about 2 minutes per side and cool.

3. Serve with salmon roe and crème fraîche.

Notes:
If using fresh corn, add into recipe raw. If using frozen corn, parboil for a few minutes first.
 

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.