Sweet Corn Fritters

With Victoria Bucknam

Local corn season has arrived and you cannot always just eat corn on the cob so Chef Victoria Burnham of Evanfall Restaurant recommends trying this out for something different, Sweet Corn Fritters served with Sweet Soy Sauce.

When many of us think of corn fritters we think of the deep South, where a thick batter of heavy dough is deep fried. But the fact is that there are many variations of corn fritters around the world and some inventive cooks create their own versions, such as this recipe which is lighter, much lighter, than what we often think of. This is more similar to an Asian version of a corn fritter because it is smaller, lighter and served with a sweet soy sauce.

One tip from this recipe is to finely dice the cilantro stems along with the leaves since the stems have a lot of flavor as well.

Ingredients

2 ears fresh sweet corn
¼ cup red bell pepper, diced
¼ cup fresh cilantro, chopped (including the stems)
1 egg
Pinch of sugar
Pinch of salt
½ cup all purpose flour

For the simple sweet soy sauce:
1 cup soy sauce
¼ cup sugar

Instructions

Preheat oil in a frying pan to 350 degrees F.

1. Using a sharp knife, remove the kernels from the corn cob by slicing the off in a downwards direction.
2. Remove two pieces from the pepper and make thin strips. Dice the strips into small pieces of pepper.
3. Take 2 pieces of cilantro, stem and all, and julienne into small ribbons and then pieces.
4. Add all ingredients into a bowl, slightly beat the egg and add to the other ingredients.
5. Add sugar and salt and lightly mix together with a spatula or spoon.
6. Mix into the mixture the flour, just enough to hold it together while it is being cooked. Once the batter becomes sticky it will be ready.
7. Form batter into small sized balls. You can use a melon or small ice cream scoop or even a spoon if you wish.
8. Deep fry in two inches of oil until the corn fritter balls float. Turn until golden brown and drain on paper towel before serving.

For the simple sweet soy sauce:
1. Heat soy sauce and mix in sugar until it forms the consistency of a syrup.

Serve corn fritters with Sweet Soy Sauce.

Recipe courtesy of Evanfall Restaurant, 2011.

From Food for Thought by Food Columnist Heather Atwood: Along with baking their own bao buns and pulling their own fresh mozzarella, Evenfall preserves lemons for a delicious preserved lemon vinaigrette.  Victoria Bucknam, the chef the day we made a video, stepped out of the cooler checking on a large commercial jar with the label long peeled off, filled with lemons and brine. Victoria’s recipe is sweeter than the ones I’ve known, so the results are more versatile, and less just an innovative way to pour salt.  Evenfall Restaurant looks like a roadside family-style establishment on a stretch of rt. 125 in Haverhill checkered with square tech industry buildings and cow fields, but the quality and modernity of its food could place it in Cambridge, if not Brooklyn.   For a kitchen miles from urbanity, the menu is so current one starts wondering about Haverill’s status as the next cool frontier:  Flash Fried Calamari with harissa aioli and citrus chili sauce.   Grilled Thin Crust Pizzas with roasted tomato sauce and a mozzarella cheese pulled right there in the Evenfall kitchen.  Seared Kobe Burgers served on a house-made bao bun with spicy hoisin sauce and pea shoots.