Savory Corn Fritters With Sauteed Vegetables
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 3ears fresh corn, shucked and kernels cut off the cob (1 cup)
- 1cup all-purpose flour
- 2teaspoons baking powder
- ½teaspoon salt plus more for seasoning to taste
- ¾cup soda water
- Tabasco sauce to taste
- ¼teaspoon freshly ground black pepper plus more for seasoning to taste
- 2cups green beans, trimmed
- 3ears fresh corn in husks
- 2tablespoons olive oil
- 2ounces smoked bacon, diced
- 1½cups okra
- 1cup chopped onions (about ½ large onion)
- 1teaspoon fresh thyme or ½ teaspoon dried thyme
- 2large tomatoes, peeled, seeded, cored and diced
- 1tablespoon minced garlic
- 2tablespoons red wine vinegar
- 2tablespoons butter
- 1tablespoon fresh tarragon, chopped
- 1½quarts vegetable oil
- 3scallions, chopped (including greens)
Preparation
- Step 1
In a bowl combine 1 cup of corn kernels, flour, baking powder, ½ teaspoon salt and soda water. Stir to blend. Add Tabasco sauce and black pepper. Stir, and set batter aside.
- Step 2
Blanch the green beans in boiling water. Chill.
- Step 3
Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes. Let cool; then, shuck corn, remove kernels and set aside.
- Step 4
Place a large saute pan over medium-high heat. Add 1 tablespoon of olive oil and the bacon. Cook for 1 minute, stirring. If the bacon is lean you may need to add an extra tablespoon of olive oil. Add the okra. Cook, stirring, for 1 minute. Add the onions. Stir. Add thyme and tomatoes. Add toasted corn, and stir; then, the green beans and garlic. Add vinegar. Stir and reduce heat to medium. Cook for 3 minutes. Add butter and tarragon, and stir to blend. Salt and pepper to taste. Keep sauce warm.
- Step 5
Heat vegetable oil in a wok or deep fryer to 340 degrees. Drop a tablespoon of fritter batter into oil. Cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon, and drain on paper towels. Repeat with remaining batter.
- Step 6
Before serving, add scallions to vegetable sauce and reheat. Distribute over the center of each plate, and surround with fritters.
Private Notes
Cooking Notes
Almost half a gallon of oil for EIGHT 'appetizer servings'??? Are you KIDDING me?!?! I threw this recipe out the minute I read the ingredients list.
This made 16 fritters. When I make this next, I might double the batter, since there was a lot of vegetable sauce left over. I used a smaller pan to cook fritters in, so needed less oil & was able to control oil temp more easily. We had homegrown-canned okra & tomatoes, and homegrown green beans & corn in the freezer, so I adjusted cooking times accordingly. Delicious!
Since I used frozen corn, I broiled it on a cookie sheet to get the kernels browned a bit.
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