Breville and The Mind of a Chef bring you a new series of technique videos with chefs David Kinch and Gabrielle Hamilton. David Kinch kicks off the series with corn fritters. A cross between a beignet and a hush puppy, fresh grated corn mash is combined with flour and eggs to yield this delicate and delicious snack.
RECIPE FOR CORN FRITTERS
300g fresh corn mash, from a box grater
70g all-purpose flour
35g semolina flour
55g egg yolk
1 garlic clove, diced fine
5g baking powder
8g fine sea salt
Oil for frying (peanut or canola)
- Melt the butter in a small skillet over low heat and add the garlic. Cook the garlic gently, stirring frequently, until slightly translucent about 2 minutes. Transfer to bowl to cool.
- Remove the husk and silk fibers from 4 large ears of corn. Carefully grate each ear into a bowl using the medium grates on a box grater. Be sure to catch all the corn “milk” that is released while grating the corn. Weigh out exactly 300 grams of mash and set aside.
- Add the corn mash, and remaining ingredients to the bowl of cooled garlic. Gently fold the mixture together with a spatula until just combined—almost as if you were folding egg whites into a cake batter. Cover the fritter batter with plastic wrap and refrigerate it for at least one hour before frying.
- Meanwhile, fill your fryer with 4 quarts of peanut or canola oil and set the temperature to 350°F.
- When the oil is up to temperature, remove the chilled corn batter from the fridge. Using two tablespoons, carefully drop a spoonful of batter into the hot oil. If using a fryer basket, only drop and cook 4 to 6 fritters at a time, otherwise you can overcrowd the basket and the fritters will stick together.
- Cook for 30 seconds then gently roll the fritter over with a slotted spoon. Monitor the level of brownness as they can easily over brown if you don’t keep them moving. Once they are golden brown on both sides, and have cooked for about 2 to 3 minutes in total, lift the fryer basket and let drain on the ledge.
To Serve: Place the fritters in a towel-lined bowl and season with a tiny bit of salt while they are still warm.