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Sunday, September 15, 2013

Pépin's Little Corn Fritters

As the supply of sweet corn dwindles as this summer draws to the end, I will be making my last batches of fresh little corn fritters. After seeing Episode 104: Veg-In! of Essential Pépin twice I finally had to make them for myself. It's a simple recipe that lets all the flavors of the good sweet corn come through. Other than a salsa or veg mix here or there, these little corn fritters have used up my steady supply of sweet corn. 

The full recipe (courtesy of NPR) is here. In the episode of his show, he uses cold soda water instead of ice cold water. I think it adds for a lighter, more crisp fritter. 

Check out the video of the episode (here) to see the full walk through and corn cutting technique. (The little corn fritter recipe starts at 19:31.)

Below is the recipe written out. The NPR one is slightly different than the one from the episode. I go with the one from the episode.

2/3 cup all-purpose flour (I use wheat)
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 large egg
1/3 cup soda water
2 large ears corn, husked and kernels cut off (2 cups)
6 tablespoons canola oil
**Optional** I've added variations with one green onion, 1 clove minced shallot, or 1/4 of diced okra (in place of one ear of corn).
  1. Mix the flour, baking powder and salt together.
  2. Mix in half of the soda water until it is a thin, lump-free batter. Then mix in the other half.
  3. Add in corn (and other additions). 
  4. Heat 3 tablespoons of the oil in a large skillet until hot. 
  5. Drop 1 tablespoon of batter into the skillet for each fritter, you can press it down a little with the spoon to make it nice and thin. (Be careful if you have okra mixed in, it pops a little.)
  6. Cook over medium-high heat for 3 to 4 minutes on each side, until golden brown. 
  7. Transfer to a wire rack. (This will keep them from becoming soggy).
  8. Re-oil the pan and repeat. 
  9. You can eat them right away, or make them ahead. You can reheat in a 350° oven.
I serve them with salsa and sour cream on top, smoked salmon and a little parsley, or my vegetable ceviche. A mix of smoke, salty, or spicy really goes well with the sweet corn.

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