MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shane Mitchell's Southern Corn Fritters
Categories: Breads, Vegetables, Dairy, Chilies
Yield: 10 servings

3/4 c A-P flour; sifted
1 ts Baking powder
1/2 ts Kosher salt
1/4 ts Sugar
1/4 Cayenne pepper
1 lg Egg; room temp, lightly
- beaten
1/2 c Buttermilk; at room temp
1 tb Bacon fat; melted
3 Ears corn; kernels and
- juices scraped from cobs
Oil; for frying

In a large bowl, combine the flour, baking powder, salt,
sugar, and cayenne pepper. In a medium bowl, whisk
together the egg, buttermilk, and bacon fat or butter.
Using a silicone spatula, stir the egg mixture into the
flour mixture until just blended. Fold in the corn
kernels and juices. Set the batter aside at room
temperature to puff slightly, 10-15 minutes.

Meanwhile, add enough oil to a cast-iron skillet to
reach a depth of 3/4". Cook, over medium-high heat,
until oil just begins to simmer (365ºF/185ºC on a
deep-fry thermometer), adjusting the heat as needed to
prevent oil from smoking.

Working in batches, drop the reserved batter by ¼-cup
scoops into the hot oil, flattening slightly with a
spatula to make fat pancakes about 3" - 4" in diameter.
(Avoid crowding the pan.) Fry until golden and crisp,
3-4 minutes per side. Using a slotted spoon, transfer
fritters to a paper-towel-lined baking sheet to drain.

By: Shane Mitchell

Yield: makes 12 (3") fritters

RECIPE FROM: https://www.saveur.com

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