Corn And Shiitake Fritters
|Ears of corn||3 , shucked|
|Milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Shiitake mushrooms||2 Ounce, stems discarded and caps cut into 1/2 inch dice (3 Large Ones)|
|Diced sweet onion||1⁄4 Cup (4 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Kosher salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
1. Cut the corn kernels from the cobs and transfer half of them to a blender. Usingthe dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.
2. In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot. about 5 minutes.
3. In a bowl, whisk the flour with the baking powder, salt and pepper. Stir in the puree, then fold in the shiitake mixture.
4. Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add 8 level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.