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Corn And Shiitake Fritters

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  Ears of corn 3 , shucked
  Egg 1 Large
  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.

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Corn And Shiitake Fritters Recipe