We spike our simple batter with a farmhouse ale instead of cream, and spice it with hints of cumin and cayenne. Serve these fritters with sweet chili sauce or dabs of jalapeno pepper jelly.
Makes: 2 to 3 dozenIngredients:
- 2 1⁄2 cups fresh corn kernels, cut from about 5 ears
- 1⁄2 cup Hennepin Farmhouse Saison
- 1 large egg
- 3⁄4 cup flour
- 1⁄3 cup scallions, minced
- 1 1⁄2 tablespoons sweet butter, melted and cooled
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon ground cumin
- 1⁄4 to 1⁄2 teaspoon cayenne pepper, to taste
- canola oil for frying
- kosher salt
- Combine flour, baking powder, cumin, cayenne pepper and 1 teaspoon of kosher salt in a medium bowl. Whisk egg, ale and butter together in a small bowl, and stir gently into the dry ingredients, being careful not to overmix. Cover and let rest at room temperature for 1 hour.
- Preheat oven to 200 degrees. In a saucepan, blanch corn kernels in boiling, unsalted water, 3 minutes. Drain, rinse under cold water and pat dry.
- Gently stir corn and scallions into the batter. Pour enough oil into a large, heavy skillet to reach a depth of about 1⁄4 inch, and heat until simmering but not smoking.
- Drop generous tablespoons of the batter into the hot oil four fritters at a time and fry until golden, about 2 to 3 minutes per side. Remove to a baking sheet lined with paper towels, and sprinkle immediately with kosher salt to taste. Repeat with remaining batter, and serve with traditional toppings like maple syrup or powdered sugar, or plate alongside sweet chili sauce or jalapeño pepper jelly.