How To Make Corn and Shiitake Fritters
These deliciously crispy Corn and Shiitake Fritters offer a sweet hint and extra crunch from corn, mixed with shiitake mushrooms and diced sweet onion!
Cut the corn kernels from the cobs and transfer ½ of them to a blender.
Using the dull side of a knife, scrape the pulp from the cobs into the blender.
Add the egg and milk. Puree until smooth.
In a very large nonstick skillet, heat 1 tablespoon of oil.
Add the shiitake and onion, and cook over high heat, stirring occasionally, for about 5 minutes until lightly browned.
Add the remaining corn and cook, stirring, for 1 minute.
Scrape the mixture onto a plate and freeze for about 5 minutes just until no longer hot.
In a bowl, whisk the flour, baking powder, salt, and pepper.
Stir in the puree, then fold in the corn kernels, shiitake, and onion.
Wipe out the skillet and add the remaining ½ cup of oil.
When it is hot, add eight-level ¼-cup mounds of batter to the skillet and spread them to a ¼-inch thickness.
Fry over moderately high heat for, turning once, for about 4 minutes, until the fritters are golden and crusty.
Drain on paper towels and serve warm.
- Calories: 1740.54kcal
- Fat: 123.61g
- Saturated Fat: 10.93g
- Trans Fat: 0.90g
- Monounsaturated Fat: 84.11g
- Polyunsaturated Fat: 21.98g
- Carbohydrates: 142.76g
- Fiber: 11.49g
- Sugar: 26.66g
- Protein: 29.37g
- Cholesterol: 166.06mg
- Sodium: 1734.34mg
- Calcium: 468.80mg
- Potassium: 1389.09mg
- Iron: 7.83mg
- Vitamin A: 124.79µg
- Vitamin C: 22.73mg
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