- Yield: 4 Servings
- Total Time: 30 Minutes
- ¾ cup cornmeal (the fresher the better)
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- Salt and pepper
- ¾ cup milk, plus more if needed
- 1 egg
- 2 cups corn kernels (preferably just stripped from the
- cobs, see page 198; but thawed frozen is acceptable)
- Good-quality vegetable oil, as needed
How to Make It
- Combine the cornmeal, flour, baking powder, and some salt and pepper in a large bowl. Beat together the milk and egg, then pour the mixture into the dry ingredients, adding a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn.
- Put at least 2 inches oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F (see “Deep-Frying,” page 26).
- Drop the fritters by the ¼ cup or large spoonful into the hot oil; you’ll probably need to raise the heat to maintain temperature. Cook the fritters in batches, turning once, until nicely browned on all sides, a total of 4 to 5 minutes per batch. Drain the fritters on paper towels, then eat them as they are finished or keep them warm in a 180°F oven until they are all done.
- AREPAS A South American staple, made with cheese: Omit the baking powder. Add 1 cup grated cheese, like cheddar, to the batter along with the milk and egg. Add a little more milk to make a slightly thinner, pancakelike batter. Cook in a shallow skillet with just a few tablespoons butter or oil, as you would pancakes.