Corn has finally come into season in the Capital District and this recipe utilizes corn from Sheldon Farms in Washington County who will have its own little corn festival in support of the Saratoga region chapter of Slow Food USA on Saturday August 9th, 2008 where these fritters will be featured and cooked by myself along with a number of other fantastic corn dishes.
Sheldon Farms
4363 State Route 22
Salem, NY 12865
518-854-7847
You can find more recipes, food and culture writings and restaurant reviews from
Chef Christopher Tanner at http://www.cheftanner.com
Sheldon Farm Corn Fritters
Makes about 20 fritters
Ingredients
2 cups Flour
1 tablespoon Baking powder
1/2 tsp. Salt
1/4 cup Sugar
2 each Eggs, beaten
1 cup Milk
1/4 cup Butter, melted
1 cup Corn, fresh whole kernel
½ cup Corn, fresh, mashed
As desired Powdered sugar or maple syrup
Method
1. Heat a fryer to 365 degrees or heat oil in a cast iron pot measuring temperature with an oil thermometer which can be found in any quality cooking supply store.
2. In medium bowl combine flour, baking soda, salt and sugar.
3. In a separate bowl combine the eggs, milk, and butter then combine with the flour mixture. Fold both the whole kernel and mashed corn into the batter.
4. When oil is heated, drop approximately 1/8 cup spoonfuls of batter into the hot oil and fry until golden brown. Remove fritters from hot oil and drain on a paper towel and dust fritters with powdered sugar and serve with maple syrup.
