Corn And Shiitake Fritters Recipe
Ingredients
| Ears of corn | 3 , shucked | |
| Egg | 1 Large | |
| Milk | 1/4 Cup (16 tbs) | |
| 1/2 cup plus 1 tablespoon vegetable oil | ||
| Shiitake mushrooms | 3 Large | |
| Sweet onion | 1/4 Cup (16 tbs), diced | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Kosher salt | 1 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
Directions
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.
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.
Chef
