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    Double Corn Fritters

    Source of Recipe

    Adapted from

    Recipe Introduction

    This recipe is adapted from a recipe for Double-Corn Fritters w/ Dungeness Crab Crème Fraiche, which I would like very much to try. But I just did the corn fritters this time to serve with Navy Bean Soup. These are delicious, crisp and light. You can do them ahead of time and heat and crisp them in the oven at the last minute. Very easy and delicious!

    List of Ingredients

    2/3 cup yellow cornmeal
    3 tablespoons all-purpose flour
    1 teaspoon sugar
    1/8 teaspoon baking soda
    1/8 teaspoon salt
    1/2 cup buttermilk
    1 large egg
    2/3 cup fresh corn kernels
    1/2 cup grated red onion
    Corn oil (for frying)


    Mix first 5 ingredients. Blend the buttermilk and egg in a small bowl. Mix the egg and buttermilk into the dry ingredients, then stir in corn kernels and onion (do not overmix).

    Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Drop a tablespoon of batter into the hot oil for each fritter. Fry until golden, about 2 minutes per side. Transfer to a rack on a baking sheet. (These can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)

    Makes about 12 small fritters, should serve 3-4 people.




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