Breakfast Corn Frittersfrom Stonewall Kitchen Breakfast
Ingredients:1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup milk
1 to 2 tablespoons sugar (optional; see Note)
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 large cobs (or 2 cups frozen corn, if you must)
Vegetable or olive oil for the pan
Maple syrup, for serving
About 1 tablespoon butter for garnish, optional
Makes about 10 small fritters; serves 3 to 4
This and many other wonderful recipes may be found in Stonewall Kitchen Breakfast
by Jonathan King, Jim Stott & Kathy Gunst from Chronicle Books
1. In a large bowl, sift together the flour, baking powder, and salt. Add the milk and sugar (if using), and whisk until smooth. Beat in the egg and gently mix in the corn.
2. In a large skillet, heat about 3 tablespoons oil over medium-high heat. Drop 2 to 3 tablespoons batter into the hot oil and carefully flatten the mixture with the back of a spatula to form a fritter. Cook for 2 to 3 minutes on each side, or until golden brown. Repeat with the remaining batter.
3. Serve hot accompanied by maple syrup with a dollop of butter placed on top of the hot fritters, if desired.
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