Sweet Corn Fritters
makes about 15
recipe from Repertoire
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 tablespoons butter, melted
- 2 eggs, seperated
- 2 cups corn kernels (from about 3 ears)
- 2 green onions, thinly sliced
- canola oil, for frying
- flaky salt, such as Maldon, for serving
In a large bowl, whisk together the flour, baking powder, and salt. Create a well in the center of the flour and pour in the milk, melted butter, and egg yolks. Whisk until smooth, then cover and refrigerate for an hour.
Remove the batter from the refrigerator and stir in the corn and green onions.
Put the egg whites in a bowl and beat with a hand mixer until they hold soft peaks. Fold the egg whites into the corn mixture until no streaks of white are visible.
Set a wire cooling rack over a rimmed baking sheet and preheat oven to 250F. Pour 1/2 inch of canola oil into a heavy high-sided frying pan. Heat over medium heat. Without crowding the pan, scoop quarter-cup mounds of batter and fy, turning once, until the fritters are golden brown on both sides, about 4 to 5 minutes. Use a spatula to transfer fritters to the cooling rack and keep them warm in the oven. Arrange the fritters on a large platter and season with flaky salt. Serve hot.