Looking for a new way to serve fresh, sweet summer corn? Try these Spicy Corn Fritters.
6 large ears of fresh corn, husks and silks removed
1/2 large onion
2 stalks of celery
1 bay leaf
Kosher Salt & Fresh ground pepper
Directions: Cut off corn kernels. Spread kernels on baking sheet, toss with a little olive oil and salt & pepper. Roast for 30 minutes at 350 degrees.
Meanwhile, cut corn cobs in half and put in a large pot with vegetables and bay leaf and 8 cups of water, or until contents of pot are almost covered. Bring to boil and simmer for 30 minutes. Strain and discard cobs and vegetables.
Place stock back in pot and add roasted corn kernels. Cook for 15 more minutes until mixture thickens. It should cover a spoon, when dipped in and removed. This is approx because it all depends on 1. The size of your corn cobs and 2. how much starch the cobs hold. At this point you can use an immersion blender directly in the pot, or puree in blender. Liquid will be hot, so if using blender only do small batches at a time. Refrigerate until cold. Can keep for a few days in the fridge or longer in the freezer. You should have about 4 cups of puree when you’re done.
You now have a wonderful corn puree that is the base of the Corn Fritters. Alternatively, you could use this base to make a nice corn soup. Keep it chunky for a chowder; add diced potatoes, celery, bacon and some cream, OR for a more refined soup, strain puree and add a little cream. Don’t forget to season. This corn puree will freeze, so take advantage of our short corn season and put some away for later (Thanksgiving would be a great time to use this).
4 c. Corn Puree
4 c. fresh corn kernels cut from the cob
1/2 c. cornmeal
1/2 c. flour
1/4 c. chopped Cilantro
1/2 t. Cumin
1/2 t. Cayenne (more or less to taste)
1/2 t. fresh group Pepper
1 t. kosher salt
Canola oil to fry
Add fresh corn kernels to puree and then the rest of the ingredients. Batter will be quite loose (this ensures a tender fritter. However, depending on the moisture content of your puree, you may want to add a little more flour or cornmeal.
Drop small scoops of batter into hot oil. I like to have oil at 325 so it browns a little more slowly and insides cook properly. You may want to do a few test fritters first (such a hardship!).
Keep hot in 325 oven for up to 30 minutes if you’re not ready to eat.
These are delicious as is, but you can serve them with your favorite dipping sauce or my easy Garlic Lime Aioli.
Garlic Lime Aioli
1/2 cup Mayonnaise
1/2 cup sour cream
1/2 cup cream or half & half
Juice & zest of one Lime
1 tsp. smoked paprika
1 clove garlic, minced
2 Tbsp chopped chives
Mix together. Reduce or increase cream for desire consistency
Sue Neal- www.sueneal.blogspot.com