Corn fritters are incredibly versatile—they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.
To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
Recipe information
Total Time
2 hr
Yield
Makes 10 to 12 (side dish) servings
Ingredients
Special Equipment
Preparation
Step 1
Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth.
Step 2
Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour.
Step 3
Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter.
Step 4
Put oven rack in middle position and preheat oven to 200°F.
Step 5
Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden.
Step 6
Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.
