Wednesday, November 5, 2008

Corn Fritters

I was eating some steamed frozen corn one day last week and I thought there has got to be a way liven these up a bit. Well a couple of days later while perusing the Whole Foods deli I ran across some corn fritters and picked up a couple. They were good but not quite good enough so I started thinking and looking at corn fritter recipes. The ones at Whole foods were a bit too heavy with the flour and some of the recipes I researched looked to thin. I wanted something with some body but not to thick and floury. So I came across this recipe and modified it a bit.

What you will need.
Six ears of corn
2 eggs beaten
4 scallions finely sliced
1 Tbs chopped fresh sage
1 cup cheddar cheese. I used a nice 15 month aged English cheddar I found at Whole Foods
½ cup or more all purpose flour
about ¼ cup milk
Kosher salt and fresh ground black pepper
Sweet Pepper Bruschetta

Bring a large pot of water to a boil, add the corn and cook for four minutes after the water returns to a boil. After the corn has cooled a bit slice the kernels off of the cob then reverse the knife blade and run it down the length of the cob to milk it.
Mix the kernels with the scallions, sage, cheese and salt and pepper and set aside. In a separate bowl combine the flour, eggs and enough of the milk to make a smooth batter. Add the batter to the corn mixture and stir to mix well. Preheat your cast iron skillet for several minutes until light wisps of smoke appear then add a few tablespoons of canola oil. Drop by large spoonfuls into the hot skillet and shore up the edges of the fritter with a spatula until they hold shape. Cook about four minutes per side until golden brown. Top with sweet pepper bruschetta and enjoy!

On a side note, bruschetta has come to mean something it's not. In it's classic sense it is toasted bread with olive oil, rubbed with garlic. The garlic oils released on the hot toasted bread produce a wonderful aroma and taste. It is the best garlic bread you will ever have. Bruschetta has come to be toasted bread with olive oil and a variety of toppings and now the topping itself has acquired the name bruschetta.

Classic Bruschetta

The asparagus dish I served with the corn fritters is an easy rustic dish. Simmer the asparagus in about an inch of water for 6-8 minutes until slightly cooked but still has some snap. Shock the simmered asparagus in cold water to stop the cooking and return to the still hot pan used to cook it in. This will help evaporate the moisture on the asparagus.
Wrap the asparagus in a couple of thin pieces of prosciutto and arrange on a serving platter. Drizzle with extra virgin olive oil, fresh lemon juice and an aged balsamic vinegar. Top with Parmesan-Reggiano and oregano and serve at room temperature. Yeah you could whip the ingredients into a balsamic vinaigrette but I like the way you get different melding of the flavors with each bite. Hence the rustic!

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