J – Decadent and dangerous …
these guys will eat up your daily carb allocation real quick. And, you won’t be able to do anything about it. They are that tasty. Nope. “Back away from that plate, slowly!” will have no effect.
So, be warned.
Luke told me all of this in advance … we made them anyway. They did not suck!
Of course, frying them in duck fat helped considerably.
Corn fritters are great just about anytime. Parties. Brunch. Snacks and Drinks.
Just make lots and serve them immediately. Corn fritters are only good hot from the pan.
Then, there is the question of dipping sauce. Sriracha-mayo is our go to sauce.
| Corn Week: Corn Fritters |
- ½ cup all purpose flour
- ¼ cup sugar (optional, only needed for blanching if corn is not sweet)
- 2 ears of corn
- ½ cup red bell pepper, brunoise
- 1 Jalapeno, no seeds, brunoise
- 2 eggs
- ¼ cup fresh oregano, chiffonade
- 1 cup duck fat, or canola oil
- water, if needed
- salt to taste
- Remove corn kernals from cob. Blanch in boiling water for 5 mins.
- Strain wnd rinse in cold water to stop cooking.
- In a large bowl, mix all ingredients well, adding flour just before mixing.
- Heat duck fat to medium high, not smoking
- Spoon individual fritters into hot fat and cook until golden on both sides. Turn once when the first side is golden.
- Remove to drain excess fat.
- Serve on a platter immediately, with dipping sauce.
- Enjoy!
But, why limit yourself? Try a chimichuri. Or a roasted tomatillo. Or, just about any salsa fresca.
Taste test. Oh, my! We couldn’t leave them alone.