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Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 2 large eggs, separated
- 1/2 teaspoon dark brown sugar
- 1 1/4 teaspoons salt
- 6 ears fresh corn, kernels cut from the cobs (3 cups; see Note, page 121)
- 2 tablespoons buttermilk
- 1/2 cup unbleached all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- Vegetable oil, for frying
Method
- In a bowl, whisk together the egg yolks, brown sugar, and 1/2 teaspoon of the salt until the mixture is pale and slightly thickened.
- Put the corn in a large bowl.
- Add the buttermilk and the egg-yolk mixture and stir to combine.
- Whisk together the flour, cornmeal, baking powder, and the remaining 3/4 teaspoon salt.
- Stir into the corn until just combined.
- Heat 2 inches of oil in a large pot or electric skillet to 325F.
- Beat the egg whites until medium to stiff peaks form.
- Fold the whites into the corn mixture until thoroughly combined.
- Working in batches, drop the corn mixture into the hot oil 1 tablespoon at a time.
- Fry on one side for 2 to 3 minutes, until golden.
- Turn the fritters and fry the second side for 2 minutes or until golden.
- Remove and drain on a wire rack set over a paper-towel-lined baking sheet to catch drips.
