By In The Kitchen With Stefano Faita
Crispy Corn Fritters
2/3 cups all-purpose flour
1/3 cup cornmeal, medium grind
1 tsp. sugar
1 tsp. salt
2 tsp. baking powder
1/2 cup milk
1 1/2 to 2 cups fresh or frozen corn kernels
Vegetable or peanut oil, for frying
Roasted Red Pepper Pesto
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Set aside.
In another bowl or measuring cup, whisk together egg and milk until combined. Stir wet ingredients into dry just until blended. Do not over mix. Fold in the corn kernels. Let sit for 10 to 15 minutes.
Pour enough oil to come 2 to 3-inches up sides of a heavy-bottomed saucepan. Heat oil to 375 degrees F. over medium heat.
Using 2 spoons or a small ice cream scoop, add rounded tbsps. of batter into hot oil. Fry in batches to avoid overcrowding the pan and lowering the temperature of the oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer to paper towel to drain excess fat.
Serve with Roasted Red Pepper Pesto.
Yield: About 24.