The
other day I linked to a recipe for
Corn Fritters from
The Houndstooth Gourmet. Well, we're still swimming in corn from the market, so might has well give this recipe a shot.
Note 1: There is frying involved. Which means spitting oil. Be careful please. Have your fire extinguisher handy, just in case, and keep the kiddies away. You don't want to burn yourself or others. If you have an exhaust fan, use it to help clear the air of any oily aroma that may permeate your home.
Note 2: The recipe at Houndstooth called for blitzing your initial ingredients in the food processor. I wasn't in the mood to clean that thing up, so I just finely chopped the peppers and onions. Worked great!
Get your peppers finally chopped. These were leftover from last week. Red, Green and Yellow.
Saute in a little oil with a wee bit of salt & pepper.
Add fresh corn from two cobs with some butter and spices...cumin, coriander, nutmeg. I would consider increasing the amounts of some of the spices and perhaps adding something a little hotter, perhaps some cayenne pepper or some other powdered chili. Later you will mix with flour, egg and baking powder.
Form and fry in oil. This is the messy part. When water hits hot oil is spits. All this fresh veg is full of moisture and there was some violent spitting.
With the recipe provide, I got 6 fritters. I was able to eat two. I would considering cutting the size of the fritters in half and serving these as an appetizer for a party. I served with some sour cream. Houndstooth recommends flavoring the sour cream with cumin or coriander and also having some basil oil. I think the basil oil would have been nice, or a cilantro-lime sour cream.
Overall, pretty good. Easy to make, but a bit messy with the oil. The fritter batter was a touch dry so I might try adding a little cream or milk in the future just to help it hold together just a little better.
The chicken is coated, first in a light dusting of flour, then dipped in a spicy egg/cornstarch mixture, then coated with a highly seasoned flour mixture and fried in a little bit of oil until crispy. The chicken is then finished in the oven.
After the chicken was fried, I poured out the excess grease, add a bit of butter and some flour to make a roux. Added some milk, seasoned with salt and pepper and served hot, over mashed potatoes and the chicken with a side of corn. 
