These pan fried corn fritters were absolutely delicious. They had that addictive crunchy/soft dichotomy that is characteristic of a round, deep-fried corn fritter but with a lot less of the oil (and trouble, if you ask me). These had a light heat from the Old Bay that worked perfectly with the slightly sweet flavor of the corn. There was a really lovely variation in flavors from the juicy corn, crunchy bell pepper, and soft batter, all encased in a crispy, salty outside layer. The beer added an effervescent fluffiness to the batter that rounded the whole thing out.
I served these alongside an oven-baked spicy whole red snapper initially, but ate them as leftovers heated up in the oven with an over easy egg the next day as an early lunch/late breakfast and they were to die for that way, too. They would make a great appetizer at a party. If you scaled them down and decreased the cooking time proportionately, you could even have a bite sized finger-food – maybe topped with a small dollop of sour cream or a few different dipping sauces.
In other news, I’m about to head out the door to South Bend, Indiana with my dad to cheer for Notre Dame against Michigan State tomorrow afternoon. So, I will be posting my weekly CSA update on Sunday.
Pan Fried Corn Fritters
1/2 cup all-natural, whole wheat flour
Large pinch baking power
Large pinch salt
1 tsp. Old Bay seasoning
1 egg, lightly beaten
1/2 cup beer (I used some of Zak’s homemade red ale)
1 1/2 cup corn kernels, from roughly 1-2 large cobs of corn, boiled for 5-6 minutes
1/4 cup green bell pepper, finely chopped
Freshly cracked black pepper
About 1/4 cup corn or canola oil
Using a whisk, mix together flour, baking power, salt, and Old Bay seasoning until well combined. Add egg and beer. Continue stirring with the whisk until smooth. Using a spoon, gently fold in corn and green bell pepper until just combined.
Heat oil in a large frying pan over medium-high heat until shimmering but not smoking. Gently spoon in 2-3 tbs. of batter, patting down with the back of a spoon as soon as it’s in the pan. Repeat, spacing the fritters out by about 1/2″.
Cook, 3-4 minutes per side, until deeply golden brown. Remove to a paper towel lined plate to drain. Repeat with remaining batter until all fritters are cooked, adding oil if necessary.