| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fine-ground yellow cornmeal |
| 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
|
Egg yolk; lightly beaten |
| 4 |
lg |
Ears shucked fresh corn; kernels cut from cob |
| 2 |
tb |
Butter; melted |
| 1/2 |
ts |
Grated nutmeg; optional |
| 1/2 |
c |
Buttermilk |
| 1/2 |
c |
Vegetable oil; for frying |
INSTRUCTIONS
Combine cornmeal, flour, baking soda, salt and pepper in a large bowl. Make
a well in center; add yolk, corn kernels, melted butter, nutmeg, if using,
and buttermilk. Stir wet ingredients into dry to moisten.
Heat about 1/4 cup vegetable oil in large heavy skillet. Spoon dollops of
dough into skillet; press with spatula to flatten. Fry until golden brown
on both sides, 1-2 minutes each side, using remaining oil as needed. Remove
to paper toweling to drain. Serve warm.
NOTES : Variation: For savory fritters to serve with meats, omit nutmeg.
Add few drops hot-pepper sauce and 1 finely chopped green onion or white
onion.
Recipe by: Family Circle - 9/1/97 Posted to MC-Recipe Digest V1 #743 by The
Taillons <taillon@access.mountain.net> on Aug 14, 1997
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