There's a restaurant in San Francisco, called E and O trading company, it's on Sutter street, between Stockton and Grant, and they make corn fritters. Or should I say the BEST corn fritters ever?!!?? This is my humble attempt (second try) to replicate them. Turned out pretty damn good if I do say so myself!
The first batch was oddly doughy and fluffy in a way that distracted from the corn. Like state fair food. This batch highlighted the flavor of the corn and the scallions with a crispy crunch from the light batter... delish!!
Stuff you'll need:
- One bag of corn (I used a 16 oz bag)
- 6 or 8 scallions roughly chopped
- pinch of salt
- several grinds of black pepper (coarse)
- 3 egg yolks
- 2 egg whites - whipped to stiff peaks
- 3+ tablespoons flour
Whip egg whites until soft peaks form (then whip a tiny little bit more) and set aside.
Fold egg whites into corn mix 1/3 at a time - you may not need to use all the egg whites so fully incorporate the mix before adding more.
When finished, your fritter mix should look something like this
On your stove (unless you happen to have a deep fry machine in which case - we might not be able to be friends or you need to invite me over to use YOUR kitchen...) heat a pan of flavor neutral oil - I like canola oil. You'll need about an two inches of oil at the bottom of the pan, enough for the fritter to float.
Carefully scoop batter into the hot oil - about a quarter cup at a time for a large fritter. As the batter heats it'll spread a little - if you find they come apart like confetti, add a little flour to the mix.
Let it fry for about a min and a half then flip and fry for another 1 1/2 min to two min until they turn golden brown. Lift out of the oil and place on a paper towel to drain, and repeat until all the batter is used.
Serve with your fav. dipping sauce, here's one version;
- 1/2 cup of dark soy sauce or bottled tempura sauce
- 1 tablespoon sriracha sauce
- splash of mirin
I'm a fan of an even simpler version using soy sauce mixed with a little dashi myself.