Every Wednesday I look forward to The Providence Journal's Food section for inspiration. I particularly enjoy Ellen Brown's Cost Buster Cooking column. Check out her "corn tips" by clicking here.
Here is one of her featured recipes from last week's ProJo. I am making these tonight and will report back with the results.
Southwestern Corn Fritters11/2 cups fresh corn kernels (from approximately 2 to 3 ears of corn), cobs reserved
1 large egg
2 scallions, white parts and 3 inches of green tops, chopped
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1/2 cup all-purpose flour
3 tablespoons yellow cornmeal
1 tablespoon granulated sugar
11/2 teaspoons baking powder
2 teaspoons ground cumin
Salt and freshly ground black pepper to taste
Vegetable oil for frying
Place the corn in a saucepan and cover with salted water. Bring to a boil over high heat. Remove the pan from the heat, cover the pan and allow the corn to sit for 5 minutes. Drain and place the corn in a food processor fitted with a steel blade, or in a blender.
While the corn cooks, scrape the pulp and liquid from the cobs using the back of a knife. Add the pulp and the egg to the food processor or blender and puree until smooth. Scrape the mixture into a mixing bowl.
Stir the scallions, garlic and cilantro into the corn. Combine the flour, cornmeal, sugar, baking powder, cumin, salt and pepper in another mixing bowl, and whisk well. Stir the dry ingredients into the corn mixture, stirring until just combined.
Heat 2 inches of oil in a deep-sided saucepan or deep fryer to a temperature of 375 degrees. Preheat the oven to 150 degrees, and line a baking sheet with paper towels.
Drop 1 tablespoonful amounts of the batter into the oil. Fry the fritters until they are a deep golden brown, turning them in the hot fat to brown both sides. Remove the fritters from the pan with a slotted spoon and drain on paper towels. Keep the fritters warm in the oven while frying the remaining batter. Serve hot.
Note: The fritters can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 375 degree oven for 5 to 7 minutes, or until hot and crispy.
Makes 3 dozen.