Corn Fritters
makes 30 small cakes
NOTE: These fritters are delicious on their own but are even
better when topped with a dollop of sour cream and smoked salmon or
chive-flavored sour cream and caviar.
2 cups frozen corn kernels, partially thawed
1 large egg
3 tablespoons flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 large shallot, minced (about 3 tablespoons)
11/4 teaspoons salt
Pinch cayenne pepper1/4 cup vegetable oil for frying, or more as needed
INSTRUCTIONS:
1. Combine all ingredients except oil in food processor and pulse until mixture forms thick batter, with some whole kernels and bits of corn still visible, about ten 1-second pulses. (The batter can be covered and refrigerated for several hours.)
2. Heat oil in 12-inch skillet over medium-high heat until it shimmers, about 2 minutes. Using a measuring teaspoon, drop silver-dollar-sized rounds of batter into oil (half the batter, or 15 fritters, should fit into the skillet at once). Fry until golden on one side, about 40 seconds. Using a thin metal spatula, turn fritters and fry until other side is golden, about 40 seconds more. Drain fritters on triple thickness of paper towels. Maintaining heat in skillet, repeat with remaining batter, adding more oil if necessary. Serve immediately.