Corn Fritters
Ingredients
- 300 gCorn (drained)
- 150 gWheat flour
- 2 pcEgg
- 100 mlWhole milk
- 1 tspBaking powder
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 50 mlSunflower oil (for frying)
Method
Golden fritters with a crispy crust and a soft center. The corn kernels pop in the mouth, while smoked paprika provides a subtle woody note that balances the sweetness of the grain.
- 1
In a mixing bowl, combine flour, baking powder, salt, pepper, and smoked paprika. Create a well in the center.
- 2
Whisk the eggs with the milk. Pour the liquid mixture into the well. Whisk vigorously until the batter is smooth and coats the spoon without lumps.
- 3
Drain the corn thoroughly. Finely slice the spring onions. Fold everything into the batter with a spatula. The mixture should be thick and heavily filled.
- 4
Heat oil in a pan. Drop small ladles of batter. When the edges are dry and bubbles break the surface, flip. The side should be an even golden brown.
Frequently asked questions
How do you get this dish right?
- Thoroughly dry the corn on paper towels before adding it to prevent thinning the batter.
- Do not overcrowd the pan, otherwise the oil temperature drops and the fritters absorb fat instead of searing.
How long does this dish keep?
Store in the fridge for 48h. To regain crispness, reheat for 5 minutes in a hot oven, never use a microwave.
