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Berkshire Hudson Valley Reader Submitted

Breakfast

Corn Fritters with Cilantro

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Serves 4-6
Laura Macionus
Blackinton Manor Bed and Breakfast
North Adams, MA

2 cups fresh corn kernels
1/2 cup red bell pepper, diced
1/4 cup scallions, chopped
2 tablespoons fresh cilantro, minced
2/3 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon baking powder
1 large egg, beaten
1/3 cup half and half
4 tablespoons (1/2 stick) butter, melted
vegetable oil for frying
tomato salsa

In a medium bowl, combine the corn, pepper, scallions, and cilantro. Set aside. In a large bowl, mix the flour, salt, sugar, pepper, and baking powder. In a small bowl, whisk together the egg, half and half, and melted butter. Pour the egg mixture into the flour, and beat to make a batter. Stir in the corn mixture.

Set a 10-inch cast-iron skillet over medium-high heat. Add 1/4 inch of vegetable oil. Using a measuring cup, drop 1/4 to 1/2 cup of the batter into the hot oil, pressing lightly if needed to flatten. Fry 3 to 4 minutes, turning once until browned on both sides. With a slotted spoon, remove the corn fritters, placing them in an ovenproof dish on paper towels. To keep warm, hold in a 200°F oven for 30 to 60 minutes. Serve with fresh tomato salsa.