Corn Fritters with Shrimp and Creme Fraiche
These corn fritters were one of the hors d’oeuvres I served at my recent dinner party.
I shaped the batter into little circles with a ring mold, and popped them off onto a sheet pan, to wait to be fried. A short time in the fridge will firm up the batter a little, so they keep their shape better when fried.
To make it a little more fine dining-like, I garnished the corn fritters with laughing bird shrimp, and a dollop of whipped creme fraiche. I cooked the shrimp in a court-bouillon (quick stock, or cooking liquid) made of water, white wine, peppercorns, bay leaves, and thyme. Bring the liquid to a boil, add the shrimp, turn off the heat immediately, and let the shrimp cool in the cooking liquid. This technique cooks the shrimp quickly, while also allowing them time to absorb the flavors of the court bouillon.
The dollops are made by piping the whipped creme through a pastry bag.
Here is the recipe for the corn fritters:
Heat & Knives
The Recipe
Source: The Fannie Farmer Cookbook
Chop and drain
1 cup fresh or whole-kernel canned corn
Add
1 egg yolk, beaten thick
Sift together
1/2 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
few grains paprika
Stir into the corn. Fold in
1 egg white beaten stiff
Drop from a tablespoon into fat heated to 370. Cook until delicately brown. Drain on a paper towel.
Serves 4 to 6.
April 5th, 2011 at 8:36 pm
You forgot to mention you had free labor to churn all those fritters!
April 8th, 2011 at 2:58 am
Not exactly free, I bought you all those beers afterwards remember? Oh wait, that was Bill…