'From the Harvest' recipes [Pictures]
Check out the recipes from our "From the Harvest" series, focusing on ingredients that are in season each week.
Fresh corn fritters( Photo and styling by John Houser III, Special to The Baltimore Sun / August 9, 2012 )
These fritters are not the hush-puppylike bread balls you might be used to. There is little batter binding the corn and peppers, making the fritter almost all whole sweet corn. Transferring the batter into the hot oil using a measuring cup and a spoon is a good way to prevent burning your hands. Use a splatter guard just in case one of the kernels explodes (which may happen). The only other problem with this recipe is mustering the willpower to not eat the cooked fritters while another batch is frying.
Makes: 8 servings
1 cup all purpose flour
1 1/2 teaspoons baking powder
2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper (approximately 20 grinds)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 whole eggs
1/2 cup whole milk
4 cups sweet corn kernels
1 Anaheim pepper, minced
2 teaspoons minced chives
Sift the first six ingredients into a large bowl with a wire mesh strainer. Mix the eggs with the milk and whisk them into the flour mixture until smooth. Mix the corn, pepper and chives into the batter and let it sit for 10 minutes. Pour the vegetable oil into a pot until it is at least 4 inches deep and heat it to 375 degrees. Fill a 1/4 measuring cup half-full of batter and, using a spoon, slowly scoop the batter into the hot oil. Deep-fry the fritters for 2-3 minutes or until golden brown. Strain out of the oil and onto a rack or paper towel to drain. After cooling, serve with hot sauce on the side.
Tip: For a sweeter fritter, shake them in a bag filled with a cup of powdered sugar after they have cooled to the touch. Serve immediately