Susan’s Corn Fritters are such a treat!
I know this now, but it took some convincing. I’d had fritters before. I’d made fritters before. But I had never experienced fritters like these. These fritters capture the essence of corn. They’re not gummy, they’re not greasy, they’re not gooey – they’re just crunchy, and sweet, and fresh. They’re just wow.
So, back to the convincing part. Susan is a fantastic cook – I needed no convincing on that point. But I was hungry, and I just couldn’t fathom the notion of frying in my kitchen. What a waste of oil! What a time-consuming mess!
me – let’s just go out.
ron – you don’t like fritters?
me – no, let’s just go out.
susan – Well, I’m making fritters. You don’t have to eat them.
Susan is Ron’s oldest sister. He LOVES her cooking, probably even more than he loved his mother’s cooking, and Susan knows that. She made the call. And I’m so glad that she did! Not only did I go gaga for the fritters, I learned a few things. Susan fries her fritters in a shallow pan, so there’s much less oil involved than if she were deep frying. And she’s patient enough to wait until the oil is very hot, so the fritters get crispy and brown without soaking up much oil at all. She also separates the yolks from the whites of the eggs. She beats the egg whites into a froth, and then gently folds them into the batter before frying. These fritters are so worth the time and trouble.
Susan’s Corn Fritters
Ingredients
- 3 ears fresh corn
- 2 serrano peppers
- 1 jalapeno pepper
- 4 scallions
- fresh cilantro
- 2 eggs
- ⅓ gluten-free AP flour
- avocado oil, for frying
Instructions
- Mise en place – Shuck the corn and cut the kernels from the cobs. Destem, deseed, and finely chop the peppers. Cut the ends off of the scallions and slice them across, separating the white and green parts. Chop the cilantro, separating the leaves and stems, reserving a few whole leaves for garnish.
- Make the batter – Separate the egg whites from the yolks. Whisk the yolks and the flour together, and let it rest for about five minutes. While the batter is resting, whisk the egg whites into a froth. After the batter has rested, stir in the corn, peppers, the whites of the scallions and the stems of the cilantro, then gently fold in the egg whites.
- Fry – Pour about an inch of oil into your skillet and heat it over medium-high heat. Form the fritters into small balls or patties and stash them in the fridge while the oil heats up. You'll know that the oil is ready when a small bit of batter begins to sizzle and turn brown. Fry the fritters in batches, turning them often to ensure that they cook evenly. As each batch is ready, move them to a paper towel-lined plate and place them in a warming oven.
- Garnish and serve – When all of the fritters are ready, transfer them to a serving platter and garnish with cilantro and scallions.
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