TOTAL TIME: 40 minutes plus resting
MAKES: 90 fritters
More savory than sweet, these corn flavored fritters may a great appetizer or snack.
- 1/2 cup whole milk
- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 1 1 ⁄4 cups unbleached all-purpose flour
- 3⁄ 4 cup fine cornmeal
- 1/2 cup plus 1 tablespoon sugar
- 3 large eggs, separated
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch fine sea salt
About 3 quarts vegetable oil
SPECIAL EQUIPMENT: a candy/deep-fry thermometer
In a small saucepan heat milk over medium heat until just warm to touch, about 1 minute. In a bowl, stir together warm milk and yeast; let stand until foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat together yeast mixture, flour, cornmeal, 1 ⁄ 2 cup sugar, egg yolks, butter, vanilla and salt on medium speed until a sticky dough forms, about 45 seconds.
In a second bowl, beat egg whites and remaining tablespoon sugar to stiff peaks. Add egg whites to dough; beat on medium speed until whites are just incorporated. Cover bowl and let dough rise in a warm, draft-free place until doubled in bulk, about 2 hours.
Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat. Drop teaspoonfuls of batter into oil, about 10 at a time, and fry, turning once with a slotted spoon, until puffed and dark golden, about 1 minute. Transfer fritters to paper towels to drain. Serve warm or at room temperature.
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