I was just reading a book where the author was adamant that if you want someone to try a new veggie, then you should fry it! This is wisdom. I don’t need to be tricked into eating corn, but the idea of a corn fritter is so decadent that I can’t resist.
What you need:
- Oil for Frying, Sunflower is My Prefered Oil
- 1 Cup Flour
- ¾ Cup Seltzer or Club Soda
- 2 Cups Fresh Corn Kernels
- ½ Cup Chopped Kale Leaves
- Salt & Pepper
- Optional: Lemon Juice
*You can make a spicy & creamy dipping sauce by adding 1 tsp of gochujang sauce with ¼ cup of yogurt or mayo and a splash of lemon juice.
Pour enough oil in a deep pot, so that it comes up halfway. To use less oil, I usually use a smaller pot and make more batches. Heat over medium-high till it’s 350 F. Don’t have a thermometer? If you place a grain of rice in the oil and it pops up and starts cooking, then your oil is hot enough!
Whisk together the flour, seltzer, salt & pepper. Gently fold in the corn and kale. Now it’s time to fry! Use a large spoon to carefully dollop the batter into the hot oil. Fry until the fritters are golden brown for about 3 minutes. Transfer to a paper towel lined plate. Sprinkle it with salt and a squeeze of lemon juice. Serve hot!