Post by Jay on Jun 14, 2003 18:49:47 GMT -6
Amish Corn Fritters
4 lg. ears corn
2 eggs, separated
2 tbsp. all purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter
Cut the kernels from two ears by standing each ear upright on a
plate, carefully slice beneath the rows in a steady downward motion.
With the back of the knife, scrape the cobs to extract the juice.
Grate the kernels from the remaining 2 ears, cutting off the kernels
at just half their depth and scraping off pulp on the cob. Put all
the corn kernels, pulp and juice into a bowl. The mixture will
resemble scrambled eggs. Beat the egg yolks in a large bowl until
light. Beat in the flour, sugar, salt and pepper to taste. Stir in
the corn. Beat the egg whites in a large bowl until stiff. Fold them
into the corn mixture. Heat a heavy skillet or griddle over medium
heat and grease it lightly with butter. Drop the batter by small
spoonfuls onto the skillet and cook until golden. About 30 seconds
each side. Transfer the cooked fritters to a lightly buttered serving
platter and keep them warm in
Jay
4 lg. ears corn
2 eggs, separated
2 tbsp. all purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter
Cut the kernels from two ears by standing each ear upright on a
plate, carefully slice beneath the rows in a steady downward motion.
With the back of the knife, scrape the cobs to extract the juice.
Grate the kernels from the remaining 2 ears, cutting off the kernels
at just half their depth and scraping off pulp on the cob. Put all
the corn kernels, pulp and juice into a bowl. The mixture will
resemble scrambled eggs. Beat the egg yolks in a large bowl until
light. Beat in the flour, sugar, salt and pepper to taste. Stir in
the corn. Beat the egg whites in a large bowl until stiff. Fold them
into the corn mixture. Heat a heavy skillet or griddle over medium
heat and grease it lightly with butter. Drop the batter by small
spoonfuls onto the skillet and cook until golden. About 30 seconds
each side. Transfer the cooked fritters to a lightly buttered serving
platter and keep them warm in
Jay