These fried golden treats are not your ordinary hushpuppy.
Photo by Gwénaël Le Vot
MAKES ABOUT 10 3-INCH FRITTERS
1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
Kosher salt
Fresh ground black pepper
¼ teaspoon paprika
2 large eggs
½ cup milk
3 cups fresh corn kernels
¼ cup fresh cilantro, finely chopped
1 jalapeno pepper, finely chopped (optional)
1 cup cheddar cheese
Vegetable oil, for frying
Roasted red pepper pesto, for serving (see recipe below)
In a large bowl, combine flour, baking powder, sugar, salt, pepper and paprika. In a small bowl, lightly mix eggs and milk and add to dry mixture. Fold in corn kernels, cilantro, jalapenos, and cheese. If batter is too thick, add additional milk, 1 tablespoon at a time, to get desired consistency. Let sit for 10 minutes.
In the meantime, heat a large skillet on medium and add oil. Using a scoop or tablespoon, place even-size mounds of dough into skillet, using the back of a scoop to flatten them. Cook until fritters are golden brown, 2–3 minutes per side. Remove from skillet and drain on paper towels. Plate and garnish with additional cilantro, if desired. Serve with red pepper pesto.
Roasted red pepper pesto
MAKES ABOUT 1½–2 CUPS
3 tablespoons pine nuts, toasted
2 cups roasted red peppers
½ cup packed fresh basil leaves
1 large clove garlic
¼ cup grated Parmesan cheese
1 tablespoon olive oil, or more as needed for spreading consistency
Kosher salt
Fresh ground black pepper
Into a food processor, add nuts, red peppers, basil, garlic, Parmesan and olive oil. Process until smooth but still thick and spreadable, adding more oil if needed. Season with salt and pepper.
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Tips and techniques
Removing corn silk. Once you remove the corn husk and as much of the silk as you can, use a clean kitchen towel to firmly rub over the surface of the corn—this usually brings to the surface additional silk that you need to remove. Please note that you will never be able to remove all of the silk strings.
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