Crispy corn fritters are a wonderful hors d’oeuvre or side dish, and they are as at home on the breakfast table as the dinner table. The cornmeal in the recipe adds even more corn flavor.
1 pound whole corn kernels (either cut fresh from the cob or frozen and thawed; do not use canned corn)
2 large eggs
3 scallions, white parts only, chopped
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
2 teaspoons ground coriander
Salt and freshly ground black pepper to taste
3 cups vegetable oil for frying
For dipping:
1 cup Southern Barbecue Sauce or purchased barbecue sauce, heated
1. Place corn in a saucepan, and cover with salted water. Bring to a boil over high heat, and cook for 2 minutes. Drain, and place corn in a blender or in a food processor. Add eggs, and puree until smooth. Scrape mixture into a mixing bowl.
2. Stir scallions, garlic, and cilantro into corn. Combine flour, cornmeal, sugar, baking powder, coriander, salt, and pepper in another mixing bowl, and whisk well. Stir dry ingredients into corn mixture, stirring until just combined.
3. Heat oil in a deep-sided saucepan or deep-fryer to a temperature of 375°F. Preheat the oven to 150°F, and line a baking sheet with paper towels.
4. Using a rubber spatula push batter off carefully into hot fat, about 1 tablespoonful at a time. Fry fritters until they are a deep golden brown, turning them in the hot fat to brown both sides. Remove fritters from the pan with a slotted spoon, and drain on paper towel–lined baking sheet. Keep fritters warm in the oven while frying remaining batter. Serve immediately, accompanied by a bowl of Southern Barbecue Sauce for dipping.
Note: The fritters can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat in a 375°F oven for 5 to 7 minutes, or until hot and crispy.