Corn Fritter Appetizers

I’ve made this recipe for several SL parties in various forms. The base is a corn fritter that can be made ahead of time and the toppings can be as varied as your imagination.

Skill level: Easy

Ingredients

Fritter

2/3 cup yellow cornmeal
3 tablespoons all purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
½ cup buttermilk
1 large egg
2/3 cup fresh corn kernels
½ up diced red or yellow onion
½ cup diced red bell pepper (optional)
Oil for frying, preferably corn oil
½ teaspoon cayenne pepper (optional)

Toppings
Let your imagination run wild.

• Fancy appetizer: For example, for a very fancy appetizer top it with crème fraiche (see recipe archive) and top with caviar garnished with chives. Note: Omit the cayenne pepper from the fritter.
• For South of the Border taste: Add sour cream topped with salsa, cheese and cilantro
• South East Asian: Top with Satay sauce (you can purchase in bottle form or refer to recipe archive) topped with shredded cabbage and chopped peanuts and cilantro

Instructions

Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in a small bowl to blend. Stir egg mixture into dry ingredients, and then stir in corn kernels, onion, and bell pepper (do not over mix)

Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch rounds. Fry until golden, about 2-minutes per side. Transfer to baking sheet. You can let it stand at room temperature up to 2 hours before using.

Note: Can be made ahead and refrigerated or frozen. Simply and reheat by baking it uncovered in 350 degree oven until heated through before using.
(Makes 2-dozens)