Hawaii (or Hawai’i) is a paradise I’ve not yet visited. But, four (FOUR! Holy shit, really?!) years ago, one of my best friends and former roommates moved to the island of Kauai. Paradise. There she met the man-candy of her dreams and is now fixing to get hitched next summer. Which means? In June I’ll finally leave the mainland for paradise! Yessssss!
On a whirlwind state-side tour, she and her fianceé graced us with their presence (perfect pun for a woman nicknamed “Grace) and he, a wonderful chef with an underground restaurant project, made us some tasty dinner-shaped foods. The menu: Blanched asparagus, pork chops with a peach salsa, and corn fritters. Corn fritters mean fried corn-biscuit-type-tasty. Yessssssssss.
First, let me tantalize you with some prep photos. Mmmmmm. And now, recipe time. Though I will warn you, the email I got said “Hey here is the corn fritter recipe. I just added things but these are pretty close,” which if you don’t speak chef “pretty close” means “about as much as I f-ing remember, okay?” so let’s go with it and all live in a happy land.
–1 cup flour
–1 tsp baking powder
–2 tsp sugar
–1/2 cup milk
–1 tbsp melted butter
–1 ear of fresh corn, kernels removed from the cob
In a bowl, sift the flour, baking powder, salt, and sugar. In a separate bowl, beat the egg and add the milk and melted butter. Slowly add the dry ingredient mixture, stirring to combine well. Add the corn kernels to the batter.
Pan fry the fritters in 1″ of heated canola (we use a cast-iron skillet for even cooking and maximum tasty factor) until browned on both sides. Drain on paper-towel lined plates. Serve with the dipping sauce.
–2 tbsp soy sauce
–2 tbsp mirin
–1 tbsp brown sugar
–1 tsp sesame oil
–juice of 2 peaches
–diced hot pepper
To make the dipping sauce:
Mix all ingredients together in a bowl. Mix the corn fritter with the sauce. Put in mouth. Wait for magic. Yeah, that’s the stuff.