Corn Fritters with Buttermilk-Chive Dressing
Chef John Pitblado’s fried chicken recipe has inspired many a get together, picnics and excuses to party, but this is the first time it’s inspired a whole new recipe. These corn fritters are fried and adorned, like John’s perfectly fried chicken, with Maldon salt (any flaked salt will work) and a sprig of herbs, Have fun with these and keep them warm in a low oven while you wait four your guests to pile in.Print Recipe Pin Recipe
- 1/2 cup All purpose flour
- 2 Tbsp Cornmeal or dried polenta
- 2 tsp Sugar
- 1/2 tsp Baking powder
- 1/4 tsp Cayenne pepper
- 1/4 tsp Fresh or dried thyme
- 1 Egg
- 1/3 cup Milk
- 1-1/2 tsp Salt
- 2 cups Corn kernels or about 5 ears
For the dressing:
- 1/4 cup Buttermilk
- 2 Tbsp Sour cream or creme fraiche or plain yogurt
- 2 Tbsp Mayo
- 2 tsp Fresh lemon juice
- 1/4 cup Fresh chives minced
- 1/2 tsp Salt and pepper to taste
- Bring a pot with 1-1/2″ of vegetable oil on the stove and turn the heat to medium (you’ll need to work with the oil at 360F).
- Place the egg, milk, salt and corn in a medium bowl and whisk to break up the egg. Add the dry ingredients and mix until only just combined.
- Once the oil gets to the right temperature, drop in with two spoons or use a portion scooper (aka ice cream scooper, cookie scooper or lunch lady’s third hand). Fry until golden brown- and I mean dark.
- Place fritters on a cooling rack or cookie sheet lined with a towel. Serve warm with buttermilk dressing.