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Title: Corn Fritters Categories: Not, Sent Yield: 8 Servings 1/2 c Fine-ground yellow cornmeal 1/2 c All-purpose flour 1 1/2 ts Baking soda 3/4 ts Salt 1/2 ts Black pepper 1 Egg yolk; lightly beaten 4 lg Ears shucked fresh corn; -kernels cut from cob 2 tb Butter; melted 1/2 ts Grated nutmeg; optional 1/2 c Buttermilk 1/2 c Vegetable oil; for frying Combine cornmeal, flour, baking soda, salt and pepper in a large bowl. Make a well in center; add yolk, corn kernels, melted butter, nutmeg, if using, and buttermilk. Stir wet ingredients into dry to moisten. Heat about 1/4 cup vegetable oil in large heavy skillet. Spoon dollops of dough into skillet; press with spatula to flatten. Fry until golden brown on both sides, 1-2 minutes each side, using remaining oil as needed. Remove to paper toweling to drain. Serve warm. NOTES : Variation: For savory fritters to serve with meats, omit nutmeg. Add few drops hot-pepper sauce and 1 finely chopped green onion or white onion. Recipe by: Family Circle - 9/1/97 Posted to MC-Recipe Digest V1 #743 by The Taillons |