Trouble With Toast

Recipe: Cilantro-Flecked Corn Fritters | February 19, 2009

This recipe had so many delicious elements, so I thought it would be a killer accompaniment to the yogurt lamb skewers.  I think that’s still true in theory, but the fritters didn’t turn out at all like I expected.  First, I don’t think I cooled the corn and cilantro mixture long enough, and it didn’t crisp up very well while frying.  Next time, I think I’ll try using my deep-fryer, as hot splattering oil didn’t make things any more fun in the kitchen.  Also, these fritters were supposed to be served with a chile-mint sauce, but it turned out AWFUL.  It called for serrano chile, mint leaves, and water, which sounded good in my head, but when it was all mixed together it was a soupy, mixed-up mess.

Here’s the basic recipe for the fritters–again, I think they COULD be great.  They definitely tasted good, especially since I used some killer local organic cilantro that was the most flavorful I’ve ever had.  I’ll work on the texture and the sauce, and I’ll get back to ya.

  • 4 medium ears of corn, shucked, or 2 1/2 cups frozen corn (I used the latter)
  • 2 tablespoons vegetable oil, plus more for pan-frying
  • 1 1/2 tablespoons minced fresh ginger
  • 3 garlic cloves, minced
  • 2 tablespoons whole cilantro leaves
  • Salt and freshly ground pepper
  • All-purpose flour, for dusting

In a large saucepan of boiling salted water, cook the ears of corn over moderately high heat just until tender, about 4 minutes. Drain and, when cool enough to handle, cut the kernels off the cobs; you should have 2 1/2 cups. If you’re using frozen corn, boil it for 2 minutes, then drain.

In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the ginger and two-thirds of the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the corn and cook, stirring, for 2 minutes. Transfer to a food processor and puree. Scrape into a bowl. Stir in the cilantro and season with salt and pepper. Form into 2-inch patties and refrigerate for at least 20 minutes.

Preheat the oven to 350°.  In a large, nonstick skillet, heat 1/4 inch of oil until shimmering. Dust the fritters with flour and tap off the excess. Add half of the fritters to the skillet and cook over moderately high heat until browned and crisp, about 2 minutes per side. Drain the fritters on paper towels. Transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Arrange the fritters on a platter. Serve right away.

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2 Comments »

  1. It might work better with fresh corn in the summer.

    Comment by Barbara — February 19, 2009 @ 5:23 pm

  2. Yes, definitely. I do think cooling it longer would help it bind, too.

    Comment by bettyjoan — February 20, 2009 @ 12:21 am


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