Fritters--vegetables plus biscuit-like ingredients, deep fried until golden--are primarily a Southern food. These corn fritters are great rolled in cinnamon sugar or dipped in apple butter. You can also leave out the cinnamon and nutmeg and serve them as a side dish, either plain or with ranch or veggie dip. Makes about 36.
2 ears fresh corn (or 1 cup canned or frozen corn)
2 eggs, separated
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Dash ground nutmeg
In a deep fryer or deep skillet, preheat oil to 350 degrees (oil should be about 2 inches deep). Cut kernels from cobs with a sharp knife. In a medium bowl, combine kernels with egg yolks; mix well.
Sift flour with salt, baking powder, cinnamon, and nutmeg. Stir into corn mixture.
Beat egg whites until stiff but not dry. Gently fold into corn mixture.
Drop batter by teaspoon into hot oil. Cook until golden, about 3 minutes, turning once. Drain on paper towels. Serve immediately. |
