The pureed corn in this recipe gives the fritters great flavor and texture besides intensifying the corn flavor. If you don’t have a deep fryer use a Dutch oven filled no more than half way with the oil. I prefer using peanut oil for frying because it can get really hot without burning, but if you fear peanut allergies then use canola or vegetable oil.
Makes Approximately 5 Dozen Small Fritters
6 Cups Fresh Corn Kernels
3 Tablespoons Corn or Vegetable Oil
3 Large Eggs, Lightly Beaten
¼ Cup Scallions, Finely Chopped
½ Teaspoon Garlic, Minced
2½ Tablespoons Fresh Cilantro, Finely Chopped
1¼ Cups Red Onion, Finely Chopped
2 Medium Jalapenos, Finely Chopped
2 Red Bell Peppers, Finely Chopped
1¼ Cups All-Purpose Flour
½ Cup Cornmeal
1 Teaspoon Fine Sea Salt
1 Tablespoon Sugar
1½ Tablespoons Baking Powder
1½ Tablespoons Cumin Powder
1 Teaspoon Ancho Chili Powder
1 Teaspoon Chipotle Powder
1 Teaspoon Medium Heat Chili Powder
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Peanut, Canola or Vegetable Oil for Deep Frying
Preheat oven to 400ºF.
Toss the fresh corn kernels with 3 tablespoons of corn or vegetable oil and divide between two sheet pans. Roast the corn in the oven for 15 minutes. Reserve two cups of the corn and set aside. Put the remaining four cups of corn in a food processor fitted with steel blade and puree. Transfer pureed corn to a large bowl. Beat in the eggs.
In a medium size bowl, mix together the reserved two cups of corn, scallion, garlic, cilantro, onion, jalapeño and red pepper and set aside. In another bowl, mix the dry ingredients and spices.
Beat the corn mixture and then the vegetables into the dry ingredients.
In a deep fryer or Dutch oven, heat the oil to 350ºF. Using a small ice cream scoop (You can get about 75 small fritters with a small scoop) carefully drop mixture into hot oil. Fry the fritters until they are a deep golden brown, turning them in the oil to brown evenly. Drain on paper towels and keep the fritters warm in a 150ºF oven while frying the remaining batter. Serve with Tomato-Green Chili Salsa or Ancho Chili Preserves.
