Beautiful little side dishes, but I usually put them in bread baskets along with the rolls at my restaurants. The corn is sweet and juicy inside this fluffy pan fried biscuit. The kids will eat with butter and the adults will dip it in the soup, but everyone will be all over this moist and flavorful fritter.
3 ½ c all purpose flour
1 T baking powder
1 T sea salt
2/3 c whole milk
3 ¾ c yellow corn kernels, canned or defrosted, but well drained
2 T butter, melted plus more for frying
Preheat your oven to 500°. Combine flour, baking powder, and salt in large bowl. Add the eggs, milk, corn and melted butter and fold until completely moistened. Don’t worry, it’s supposed to be lumpy!
Place a large sauté pan over a medium heat. Add just enough melted butter to cover the bottom of the pan, and drop corn batter by tablespoon full into the hot butter. Fry until brown on both sides, and transfer to a baking sheet to bake at 500° for 5 minutes once all the fritters have been fried. Cool slightly before serving.
Recipesby Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books)