Fresh Corn & Tomato Fritters


For the black pepper-buttermilk dressing:
1/3 c. mayonnaise
1/3 c. low-fat buttermilk
3 T. finely chopped dill pickle
1 t. minced shallot
1 t. freshly ground black pepper
1 t. red wine vinegar
salt to taste
For the corn fritters:
2 1/2 lb. fresh corn (after it's shucked, it should be about 2 lb.)
1/3 c. all-purpose flour
1/3 c. cornmeal
1 whole egg, plus one egg white, lightly beaten
2 T. buttermilk
1 1/2 t. minced fresh thyme
1 T. honey
1/2 t. salt
3/4 c. vegetable oil (plus additional, if needed)


Prepare the dressing: In a small bowl combine all of the dressing ingredients, season with salt to taste. Refrigerate until ready to serve.
Make the fritters: Cut the kernels off of half of the corn into a large bowl. Using a box grater, grate the remaining corn off the cobs into the bowl with the whole kernels. Then using the back of a chef's knife scrape all of the corn cobs, to remove any of the remaining sweet corn pulp into the bowl. Add the flour, cornmeal, eggs, 2 T. buttermilk, thyme, honey and salt. Mix.
Heat 3/4 c. oil in a large nonstick skillet over medium high heat until the oil is shimmering. Drop the batter, about 2 T. at a time into the hot oil. Cook until the fritters are golden-brown around the edges, 1-3 minutes. Carefully (see note above:) flip the fritters and cook until deep golden brown on the second side, about 1-2 minutes. Remove fritters to a paper towel-lined plate. Repeat with the remaining fritter batter, adding additional oil as necessary to maintain enough oil to cover the bottom of the skillet.
To serve: Stack the fritters and tomatoes how you like. Drizzle with some of the dressing and garnish with the crumbled bacon.


The best of summer in these sweet con fritter and heirloom tomato stacks.


makes about 20 3-inch fritters


Tuesday, September 9, 2014 - 11:34pm


Related Cooking Videos