CORN FRITTERS

Corn Fritters image

Provided by Barbara Kafka

Time 31m

Yield 25 to 30 fritters

Number Of Ingredients 10

Ingredients

4 ears fresh corn, shucked and silk removed
2 tablespoons granulated sugar
2 teaspoons kosher salt
Pinch of paprika
Freshly ground black pepper to taste
3 cups vegetable oil
3 eggs, separated
1/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
Nectarine sauce (see recipe), maple syrup or creme fraiche and caviar

Steps:

Score corn through middle of each kernel with a sharp knife. Grate corn from cob or cut kernels from cob with a very sharp knife (do not cut so deeply as to include part of cob). Put kernels in a 4-cup glass or ceramic bowl. Mash slightly with a potato masher until a milky liquid is exuded. Add sugar, salt, paprika and pepper and stir. Cover tightly with polyvinyl microwave plastic wrap. Cook at 100 percent 1 minute. Uncover and stir. Reserve.
In an 8-cup measure, heat oil at 100 percent 15 minutes, until a microwave thermometer registers 375 degrees Fahrenheit. To the corn, add egg yolks, flour and baking powder and stir. Beat egg whites until stiff. Fold into corn mixture.
Drop corn mixture by the tablespoon into hot oil. Depending upon shape of measuring cup, you will be able to cook 6 to 10 fritters at a time. Cook, uncovered, 45 seconds at 100 percent. Turn fritters over with a slotted spoon. Cook 45 seconds longer, until fritters are golden brown. Remove and drain on paper towel.
Heat oil at 100 percent 5 minutes between batches. Continue making fritters with remaining batter. Do not remove container of oil from microwave oven until it cools. Serve fritters immediately with nectarine sauce, maple syrup or creme fraiche and caviar.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 25 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 2 grams, TransFat 0 grams