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.
1/2cupAll purpose flour
2TbspCornmeal or dried polenta
1/4tspFresh or dried thyme
2cupsCorn kernelsor about 5 ears
For the dressing:
2TbspSour cream or creme fraicheor plain yogurt
2tspFresh lemon juice
1/2tspSalt and pepperto 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.