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Corn Fritters

These crispy fritters are the perfect accompaniment to our Bourbon and Black Pepper Braised Short Ribs (see related recipe at left). For optimum flavor and texture, serve the fritters immediately after cooking.

Ingredients:

  • 1 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 1/2 cup finely ground cornmeal
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup club soda or seltzer water
  • 1 egg, separated
  • 2 cups corn kernels
  • 3 green onions, white and light green portions, thinly sliced

Directions:

In an electric skillet set on 450°F, heat the oil. Line a baking sheet with paper towels.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk together the club soda and egg yolk. Gradually whisk the club soda mixture into the flour mixture until smooth.

In a small bowl, whisk the egg white until soft peaks form, then fold the egg white into the batter. Using a silicone spatula, stir in the corn and green onions until incorporated.

Working in batches, drop the batter into the skillet, using 1/3 cup batter for each fritter. Using the silicone spatula, lightly spread each fritter into a 4-inch round. Cook, turning the fritters once, until golden brown and crisp, 3 to 4 minutes per side.

Transfer the fritters to the paper towel-lined baking sheet to drain. Repeat with the remaining batter. Serve the fritters immediately. Makes 8 fritters.
Williams-Sonoma Kitchen.