Corn and Shitake Fritters

By Janet-2

Ingredients

• 3 ears of corn, shucked
• 1 large egg
• 1/4 cup milk
• 1/2 cup plus 1 tbsp. vegetable oil
• 3 large shitake mushrooms (2 ounces), stems discarded and caps cut into 1/2 inch dice
• 1/4 cup diced sweet onion
• 3/4 cup all purpose flour
• 1 tsp. baking powder
• 1 1/2 tsps. kosher salt
• 1/2 tsp. freshly ground pepper

Preparation

Step 1

Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.

In a very large nonstick skillet, heat 1 tbsp. of oil. Add the shitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring for 1 minute. Scrape the mixture into a plate and freeze just until no longer hot, about 5 minutes.

In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shitake, and onion.

Wipe out the skillet and add the remaining 1/2 cup of oil. when it is hot, add eight level 1/4 cup mounds of batter to the skillet and spread them to a 1/2 inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.