Wednesday, August 10, 2011
Corn & Purple Pepper Fritters
It's another late post.
Blame it on my sporting events. Had a softball tournament yesterday. And Wednesdays are reserved for volleyball - which we won all 3 games by the way (one of them being a comeback from 15-3... so how's that for awesome?!)
But enough excuses, let's talk corn.
It's starting to burst out on the scene and I couldn't be happier. Corn is probably one of my favorite vegetables of the season. I can eat it cooked or raw, by itself or mixed into a side dish. If corn is present, I'm there.
These corn fritters are absolutely delicious, very reminiscent of a savory corn cake with the addition of the purple bell peppers. I was definitely snacking on these hard.
Adapted from The Deep Dish's recipe
1 cup flour
3 ears of corn, shucked and kernels cut off the cob
1 cup vegetable oil
1 egg, slightly beaten
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 purple bell pepper (or any color for that matter), finely chopped
1/2 cup heavy cream
In a medium bowl, combine the flour, baking powder, cayenne, and salt.
In a small bowl, mix together the corn, bell pepper, heavy cream, and egg. Add mixture to flour.
In a heavy bottomed pan (I used my cast iron skillet) heat oil over medium high heat. When a small piece of batter sizzles in the oil, you know it's ready.
Drop tablespoon sized pieces of the batter into the hot oil and fry for about 1 to 2 minutes, or until golden brown on each side. Drain on a paper towel.
These were definitely a light and delicious snack. I'll be looking forward to experimenting with different corn combination in the batter too! Have a great night guys!
Don't forget, you can send me your CSA updates for the round-up still. I'll be posting tomorrow in the late afternoon, early evening - so e-mail me your vegetable goodies @ firstname.lastname@example.org!