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I was able to try
yet another tasty recipe thanks to the glut of zucchini I harvested this year
(and by "glut" I mean four), once again making use of the October
2011 issue of Bon Appetit magazine, and a recipe by Maxcel Hardy. I've
tried many a fritter recipe in my day, coming away disappointed every time.
Until now. This is a tasty recipe made even better by the addition of a
truly wonderful remoulade sauce. I ended up with 20 of them -- way too
many for the two of us -- so froze the rest. When we're ready to have
them again, I'll pull out as many from the freezer as I need, place them on
foil and pop them into a preheated 350 degree oven for about 20 minutes.
Corn Fritters with Spicy Remoulade
2 tablespoons
olive oil
1 cup (packed)
grated zucchini
3/4 cup fresh (or frozen, thawed) corn kernels
1/4 cup finely chopped onion
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh cilantro
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons packaged corn muffin mix
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 cup whole milk
1 large egg, whisked to blend
Vegetable oil (for frying)
Spicy Remoulade (see below)
3/4 cup fresh (or frozen, thawed) corn kernels
1/4 cup finely chopped onion
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh cilantro
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons packaged corn muffin mix
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 cup whole milk
1 large egg, whisked to blend
Vegetable oil (for frying)
Spicy Remoulade (see below)
Heat olive oil in
a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme
and saute until corn is slightly softened, about 3 minutes. Stir in cilantro
and let cool.
Whisk flour, corn muffin mix, sugar, and salt in
a medium bowl. Whisk milk and egg in a small bowl to blend; whisk into dry
ingredients. Add zucchini mixture; fold just to blend. Chill for 30 minutes.
While the recipe (as you can see below) calls for a large pot and deep-fry thermometer, I found a saute pan with about 1/2" of oil worked just fine. |
Pour vegetable oil into a large pot to a depth
of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium
heat to 325. Working in batches, spoon batter into oil by heaping
tablespoonfuls. Fry until golden brown, turning once. Using a slotted spoon,
transfer fritters to paper towels to drain. Serve with Spicy Remoulade.
Spicy Remoulade
Feel free to cut back on the cayenne to tame this tangy sauce.
½ c. mayonnaise
2 T. coarse-grained mustard
2 T. drained prepared horseradish
2 T. chopped scallions
½ t. paprika
½ t. cayenne pepper (or less)
½ t. fresh lemon juice
Kosher salt
Freshly ground black pepper
Whisk first 7 ingredients in a small bowl. Season with salt and pepper. Makes about 2/3 cup.
2 T. coarse-grained mustard
2 T. drained prepared horseradish
2 T. chopped scallions
½ t. paprika
½ t. cayenne pepper (or less)
½ t. fresh lemon juice
Kosher salt
Freshly ground black pepper
Whisk first 7 ingredients in a small bowl. Season with salt and pepper. Makes about 2/3 cup.
DO AHEAD: Can be made 2 days ahead. Cover and
chill.
2 comments:
Delicious. I never thought to serve them with Remoulade sauce.I love it with salmon...why not corn fritters? I'm saving your recipes. Yum.
Look so good. Trish
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