These fritters are much better than those which rely on extra flour and milk to make a batter. Using the processed corn makes them more tasty without being “doughy” and they stay crispier.
- 1/2 cup flour
- 1/2 tsp baking soda
- 2 eggs
- 2 ears corn, kernels removed (or 12 oz frozen corn kernels, thawed, if fresh not available)
- 1/4 cup finely sliced green onion
- Salt and Pepper
- optional: grated Parmesan cheese
- Vegetable oil for frying
Place flour, baking soda, eggs, half the corn kernels, salt and pepper bowl of a food processor. Blend until smooth. Transfer the mixture to a large bowl and fold through the remaining corn kernels, green onion, and grated cheese (if using). Mix until well combined.
Heat oil in large pan over medium-high heat. Spoon batter into the pan,
spreading the mixture out slightly with the back of the spoon. Fit as many as
you can into the pan and cook for about 2 minutes each side or until golden
brown. Transfer to a plate and keep warm in a low oven while you cook the rest
of the fritters.
This is a basic recipe that can be modified to suit your own tastes. You might try adding grated Parmesan cheese, or some Tajin spice. I usually
serve them with Kewpie Toasted Sesame Dressing, but these fritters would be
good with a lot of other condiments such as sweet chili sauce or egg foo young
sauce. In fact, I’m thinking of experimenting by adding bean sprouts
and other vegetables and making egg foo young.
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| Brother Rick at Yaquina Head, shortly before his death |
