Corn Fritters (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1/3 cup cornmeal |
1/3 cup all-purpose flour |
1 teaspoon smoked paprika |
1/2 teaspoon baking powder |
kosher salt and freshly ground pepper |
1/3 cup well-shaken buttermilk |
1 large egg |
2 tablespoons butter |
2 shallots, finely chopped |
3 green onions, thinly sliced |
1 1/2 cups corn kernels (if using frozen, thaw) |
2 tablespoons canola oil, for frying |
Directions:
1. Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
2. Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
3. Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.
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