CORN FRITTERS with GREEN CHILE BUTTERMILK DIP, p. 60 - These are lighter-textured “hush puppies” made with 1 C. flour and 2 C. corn kernels rather than cornmeal. We enjoyed them as a side with chili for lunch today. The recipe says “serves 8”, but the two of us consumed about a half-recipe’s worth and might have managed more if I’d fried all the batter. We’re looking forward to another round with supper tonight. I’m optimistic that the batter leavened with 2 whipped egg whites, 2/3 C. light beer and 1 T. baking powder (mixed into flour, then stirred into wet ingredients) along with 1 T. canola oil, will still be OK for frying after a few hours in the fridge. The batter is seasoned with 1 tsp. salt, 1 tsp. grated lemon zest, and some tarragon (I used 2/3 tsp. dried in place of recipe’s 2 t. fresh).
Edited to add - I’m also looking forward to drinking the rest of that can of beer tonight – we had errands to drive to after lunch. The extra egg yolks will become custard, I think.
The deep-frying time of 1 (heaping) tsp batter per fritter for 3 minutes in 370 degrees F. canola oil was perfect. I used a smaller pot with just 2 C. oil, and could fry 4 fritters per batch. Mine sank to the pan floor and clung there a bit, but still fried evenly and released easily when nudged with my slotted spoon.
Although I made the Green Chile Buttermilk Dip, it did not thicken to “dip” consistency. I think I’d make it with 1/4 C (or even no) buttermilk another time, rather than the 1/2 C. listed in the recipe. The 1/4 C. sour cream would have been enough for blending with the fried large poblano pepper (stem & seeds removed), hint of garlic, tsp. sugar, basil and lemon juice. As a drizzle / liquid pool on the plate the combo was nice with the fritters.
But the (commercial) honey-mustard dipping sauce we used as alternative was equally good, and the fritters had plenty of flavor even with no sauce.
