These are so very delicious. The batter crisps up during the frying, but the kernels of corn maintain their fantastic fresh pop. The result is a textural tug-of-war that will have you grabbing fritter after fritter. Given the lack of corn in Medieval Europe, there are no extant recipes for corn fritters from that time period. As such, we have created a recipe that produces corn fritters that are flavorful, aesthetically consistent with Martin's description and would pair well with the other foods he mentions in the passage.
- 2 tablespoons unsalted butter
Pinch of salt
Kernels from 2 ears cooked corn, or 2 cups frozen or drained, canned corn
1 large egg
1/4 cup milk
1⁄3 cup yellow cornmeal
1⁄3 cup all-purpose flour
Pinch of ground black pepper
2 to 3 tablespoons vegetable oil
- Melt the butter in a nonstick skillet over medium heat and saute the corn kernels for about 5 minutes; sprinkle the corn with salt and set aside. In a separate bowl, whisk together the egg and milk until smooth, then stir in the cornmeal, flour, a pinch of pepper, followed by the corn.
- Heat 2 tablespoons of oil in the same nonstick skillet over medium heat until hot but not smoking, then drop in 2 tablespoons of batter at a time. Fry until the fritters are golden brown on each side, around 5 minutes total, then transfer them to paper towels to drain. Cook the all the batter in this way, adding more oil if necessary. Serve hot.
- Side Dishes
- North American
- 2 servings
- Total Time
- 14 minutes, 59 seconds