Subj : Corny - 10
To   : All
From : Dave Drum
Date : Wed Aug 31 2022 16:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shane Mitchell's Southern Corn Fritters
 Categories: Breads, Vegetables, Dairy, Chilies
      Yield: 10 servings
 
    3/4 c  A-P flour; sifted
      1 ts Baking powder
    1/2 ts Kosher salt
    1/4 ts Sugar
    1/4    Cayenne pepper
      1 lg Egg; room temp, lightly
           - beaten
    1/2 c  Buttermilk; at room temp
      1 tb Bacon fat; melted
      3    Ears corn; kernels and
           - juices scraped from cobs
           Oil; for frying
 
  In a large bowl, combine the flour, baking powder, salt,
  sugar, and cayenne pepper. In a medium bowl, whisk
  together the egg, buttermilk, and bacon fat or butter.
  Using a silicone spatula, stir the egg mixture into the
  flour mixture until just blended. Fold in the corn
  kernels and juices. Set the batter aside at room
  temperature to puff slightly, 10-15 minutes.
  
  Meanwhile, add enough oil to a cast-iron skillet to
  reach a depth of 3/4". Cook, over medium-high heat,
  until oil just begins to simmer (365ºF/185ºC on a
  deep-fry thermometer), adjusting the heat as needed to
  prevent oil from smoking.
  
  Working in batches, drop the reserved batter by ¼-cup
  scoops into the hot oil, flattening slightly with a
  spatula to make fat pancakes about 3" - 4" in diameter.
  (Avoid crowding the pan.) Fry until golden and crisp,
  3-4 minutes per side. Using a slotted spoon, transfer
  fritters to a paper-towel-lined baking sheet to drain.
  
  By: Shane Mitchell
  
  Yield: makes 12 (3") fritters
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I forgot all about the Amnesia Conference!!
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