Ingredients: |
Ingredients: 2 Eggs -- separated 12 ounces Beer 1 cup Biscuit Mix 1 cup Cornstarch 10 ounces Corn, frozen -- thawed 1 small Onion -- finely chopped 1 medium Anaheim Chili Pepper -- finely chopped 2 tablespoons Cilantro -- minced, fresh 1 teaspoon Cumin Powder 1/2 teaspoon Ground Red Pepper -- not cayenne 1 tablespoon Lime Juice
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Directions: |
Directions:Combine egg yolks and 1 cup of the beer in a small bowl. Set aside. Mix dry ingredients in a medium bowl and set aside. Mix corn, onion, pepper, cilantro, cumin, ground pepper, and lime in a large bowl. Add liquid and mix thoroughly. Stir in dry ingredients, adding more beer if the batter is too thick to stir. Cover with plastic wrap, and refrigerate for 1 hour. Heat 3 inches of vegetable oil in a skillet or deep fat fryer and prepare paper towel over parchment (grocery bags work) on a sheet pan (for draining). While the oil is heating, beat the egg whites to stiff peaks with electric mixer. Fold gently into the fritter batter. Drop batter, by tablespoonful, into oil and fry until golden brown. Turn with a mesh scoop or slotted spoon. Drain thoroughly.
To prepare seafood fritters, follow ingredients for Corn Fritters but substitute: 1 1/2 cups clam juice for beer; green onion for yellow; 1 cup finely chopped, drained (add any drained liquid to clam juice) firm- textured seafood for corn; 1/2 tsp. crushed red pepper flakes for ground red pepper. Eliminate Anaheim pepper and cumin. Add 1 tsp. Worcestershire and 2 limes, cut into wedges. Squeeze 1 tbsp. lime juice into batter. Serve remaining wedges with the fritters. Prepare batter and cook as directed above.
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