The Late Night Gourmet
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- Joined
- 30 Mar 2017
- Local time
- 8:41 AM
- Messages
- 5,634
- Location
- Detroit, USA
- Website
- absolute0cooking.com
Ingredients
1⁄2 cup cornflour
1⁄2 teaspoon baking powder
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
4 ounces sausage
1⁄4 cup low-fat buttermilk
1 ear of corn
1 large egg
2 tablespoons olive oil
Directions
- Place corn in a pot of boiling water. Return water to a boil, and cook for 5 more minutes. Remove from water. When cool, cut kernels from the cob and set aside.
- Start heating 2 tablespoons of olive oil in a small cooking pot on medium heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
- Pan fry sausage and set aside.
- Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
- Beat egg separately, then combine with ingredients in bowl.
- Add corn kernels and sausage to the mixture and blend thoroughly.
- Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
- The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
- Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
- Placed finished fritters on a paper towel to remove excess grease.
- Sprinkle remaining salt on the fritters while still hot.
- Use a blend of sweet and sour sauce and hot sauce for dipping if desired.
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