Ever since our last trip to Portland I’ve been dreaming about the corn fritters we ate at the Whiskey Soda Lounge. I was determined that when corn came into season up here I would try making them myself. Of course, now I don’t quite remember what was in them, but nothing ventured nothing gained. I bought a few ears of fabulously sweet corn from Steve at Dunbar Gardens last week and we grilled them with a little ancho chile salt one night for dinner. We also put a couple of poblano peppers on the grill, and the next night I skinned them and tossed them in a food processor with the leftover grilled corn kernels. I saved out some of the corn and added it in after processing, for texture. Then I mixed in about a third of a cup of flour, one egg, and a handful of chopped fresh cilantro. I plopped spoonfuls of this into a hot skillet and cooked them until golden.
The result was absolutely nothing like the fritters at WSL (which I’m quite sure were deep-fried and possibly full of dried shrimp and minced Thai chile), but it was very tasty nonetheless, much like a Southwest-y version of the “corn oysters” my parents used to make when I was a kid. We ate the fritters as a side dish with a Thai beef-eggplant stirfry, then I refried the leftovers for breakfast with fried eggs and habanero sauce. Now that was good.
Corn’s still in season, what variation shall I try next?
One thought on “the fritter experiment”
When we made a batch of tomatillo cilantro salsa this weekend we thought how good it would be on corn fritters, but then we ate it all with tortilla (and beanitos) chips. Maybe this weekend we’ll make more and get some corn for fritters.