Corn Flour Fritters

ADAPTED FROM ALICE MEDRICH’S RECIPE IN “FLAVOR FLOURS”

SERVES 6 TO 8

2 tsp sugar

3/4 cup water

4 tbs (55 g) unsalted butter

1 tsp salt

2/3 cup (80 g) corn flour

1/2 cup (80 g) Bolted AP flour

2 large eggs, room temperature

2 tsp baking powder

2 tbs bourbon or water

1-2 cups drained cooked corn kernels (fresh or defrosted)

1 to 1 1/2 quarts oil for frying (veg oil or lard)

Combine the sugar, water, butter, and salt in a small saucepan and bring to a boil over medium heat. Add the corn flour and stir with a long-handled spoon until smooth. Turn the heat to low and push the dough around the pan for 2 more minutes, turning the dough over in the pan to avoid scorching. Scrape the dough into bowl of a mixer.

Turn the mixer to medium speed and add the eggs, on at a time, beating until the dough is glossy and smooth, about 2 minutes for each. Scape down the side of the bowl and add the AP Flour, baking powder, and bourbon or water. Mix on medium speed until the dough is very smooth and elastic, another minute or so. Stir in the corn kernels.

Pour oil to a depth of about 2 inches in a sauce pan and heat to 350 degrees. Using two spoons or a small spring-loaded scoop, place 1 1/2 tsp sized lumps of batter in the oil. Do not crowd the pan, the dough will expand significantly. After a minute or so, use tongs or a metal spoon to turn the fritters. Fry until very brown on all sides, 3 to 5 minutes. Drain the fritters on a cake rack, repeat with remaining batter.

Serve immediately, sprinkled with coarse salt if desired. Fritters can be reheated in a 400 degree oven for 5-10 minutes.