MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shane Mitchell's Southern Corn Fritters
Categories: Breads, Vegetables, Dairy, Chilies
     Yield: 12 servings

   3/4 c  A-P flour; sifted
     1 ts Baking powder
   1/2 ts Kosher salt
   1/4 ts Sugar
   1/4    Cayenne pepper
     1 lg Egg; room temp, lightly
          - beaten
   1/2 c  Buttermilk; at room temp
     1 tb Bacon fat; melted
     3    Ears corn; kernels and
          - juices scraped from cobs
          Oil; for frying

 In a large bowl, combine the flour, baking powder, salt,
 sugar, and cayenne pepper. In a medium bowl, whisk
 together the egg, buttermilk, and bacon fat or butter.
 Using a silicone spatula, stir the egg mixture into the
 flour mixture until just blended. Fold in the corn
 kernels and juices. Set the batter aside at room
 temperature to puff slightly, 10-15 minutes.

 Meanwhile, add enough oil to a cast-iron skillet to
 reach a depth of 3/4". Cook, over medium-high heat,
 until oil just begins to simmer (365 F/185 C on a
 deep-fry thermometer), adjusting the heat as needed to
 prevent oil from smoking.

 Working in batches, drop the reserved batter by 1/4-cup
 scoops into the hot oil, flattening slightly with a
 spatula to make fat pancakes about 3" - 4" in diameter.
 (Avoid crowding the pan.) Fry until golden and crisp,
 3-4 minutes per side. Using a slotted spoon, transfer
 fritters to a paper-towel-lined baking sheet to drain.

 Recipe by: Shane Mitchell

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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