Smoky Street Corn Fritters

Allergens

Milk, Eggs

Ingredients

• 4 ears fresh corn, shucked
• 1 cup all
• purpose flour
• 1 cup buttermilk
• 2 large eggs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a large skillet or deep fryer with vegetable oil to 350°F.
2. In a large bowl, whisk together the flour, buttermilk, eggs, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
3. Cut the corn kernels from the cobs and rinse them under cold water. Pat dry with paper towels.
4. Dip the corn kernels in the batter, allowing excess to drip off, and carefully lower them into the hot oil. Fry until golden brown and crispy, about 2 3 minutes. Remove from the oil using a slotted spoon and place on a paper towel lined plate.
5. Repeat with remaining corn kernels. Serve immediately, garnished with fresh cilantro leaves.

Chef’s Insight

To enhance the smoky flavor, try using smoked buttermilk in the batter.

Notes

For an extra crunch, try adding a pinch of crushed tortilla chips to the batter.