These addictive hors d’oeuvres are especially enticing when made with fresh summer corn cut straight from the cob. Double the recipe if you’re serving a crowd; you’ll be surprised how fast they disappear.
Fresh Corn Fritters
2 cups (10 oz./315 g) stone-ground cornmeal
1 Tbs. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1/3 cup (1 oz./30 g) minced green onions
1 egg, separated, plus 2 egg whites
1 1/2 cups (12 fl. oz./375 ml) buttermilk
1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
1 Tbs. snipped fresh chives
Vegetable oil for deep-frying
In a bowl, combine the cornmeal, flour, baking soda, baking powder, and salt and mix well. Add the onions, egg yolk and buttermilk and stir until well combined. Add the corn kernels and chives. Using a handheld mixer or a whisk, whip the egg whites to stiff peaks. Fold into the batter. Set aside.
In a large saucepan, pour vegetable oil to a depth of about 2 inches (5 cm) and heat to 325°F (165°C) on a deep-frying thermometer. Working in batches to avoid crowding, drop in batter by the tablespoonful and fry until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Let the oil return to 325°F (165°C) between batches. Serve hot. Serves 4 to 6.
Recipe from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm