Sweet Corn Fritters

By LaLaCooks

Recipe by Jasper White on Julia Child's "Cooking with Master Chefs"

Serve with Jasper's Clear Clam Chowder

Ingredients

• 3 tablespoons butter
• ¼ cup diced red bell pepper
• 1 ½ cups all-purpose or bread flour
• ½ cup of yellow stone ground cornmeal
• 1-tablespoon baking powder
• 1-teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 3 ounces cooked ham (preferably country) diced into ¼-inch cubes
• 3 or 4 diced scallions (white and green parts) ¼ inch slices
• 3 ears of corn
• 3 eggs
• 1-cup whole milk
• Canola oil for frying

Preparation

Step 1

Sauté pepper in butter
Sift together flour, cornmeal, baking powder, salt, black pepper, and cayenne.
Blanch corn for 1 to 3 minutes and slice kernels off cob. Scrape the cob with the back of your knife to gather the milk.
Add diced ham, scallions, corn, eggs, milk, and cooked bell pepper to dry ingredients. Mix batter together lightly. Let the batter sit in the refrigerator for about an hour to allow the cornmeal and flour to absorb wet ingredients.

Bring oil up to a little over 350 degrees and then drop by small spoons into the corn oil. Use two spoons. One to scrape batter off the other. Fry at 350 degrees until golden brown.