Everyone loves fresh, sweet corn, but
there comes a time every summer when you get tired of gnawing it off the cob,
which is exactly when these crispy fritters should be made. Sure, you may get
splattered with a little hot oil, but I promise, it will be worth it.
Freshly shucked corn is the star of the
show here, and we’re going to pack a seemingly impossible amount into our
batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a
batter this thin, light, and crispy, can hold together so many kernels.
If you don’t know how to remove those
kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only
other thing you’ll have to decide is how to serve this.
Crab is very nice, but so is grilled
shrimp, or even a ceviche, which is how they serve it at the restaurant that
inspired this fritter. Regardless of how you top them, or whether you top them,
I really do hope you give this great fresh corn recipe a try soon. Enjoy!
Makes about 6 Crispy Corn Fritters:
2 ears white corn (about 1 1/2 cups of kernels)
1 large egg white
1/4 cup ice water
1/4 cup self-rising flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
* If need be, add a little more water, or cornstarch/flour,
to adjust the batter consistency to what you see in the video.
– Shallow fry at 350°F for about two minutes per side
— Use a seasoned cast iron skillet, as this will stick in a
regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime