Corn and Pumpkin Fritters
Recipe courtesy Emeril Lagasse, 2004. Serve hot, drizzled with cane syrup.
Ingredients
- 2 tsp Vegetable oil
- 1 tbsp Butter, unsalted
- 1 cup Corn, fresh kernels cut from the cob
- 1 1/4 tsp Salt, divided
- 1/8 tsp White pepper
- 1 can Pumpkin puree, 15-ounce
- 3 tbsp Dark brown sugar
- 2 Egg, lightly beaten
- 1/4 tsp Cinnamon, ground
- 1 pinch Clove, ground
- 1/8 tsp Nutmeg, ground
- 1 cup Flour, all-purpose, sifted
- 1/2 cup Cake flour, sifted
- 1 1/2 tsp Baking soda
- 6 cup Vegetable oil, for frying
- Cane syrup, or maple syrup, recommended Steen's
- Powdered sugar, for garnish
Directions
- Heat the oil and butter in an 8-inch saute pan over medium heat. Cook the corn, stirring often, 5 minutes, season with 1/4 teaspoon salt and the white pepper and cook 5 minutes more. Cool on a plate.
- Whisk the pumpkin, brown sugar, eggs, cinnamon, cloves, nutmeg and remaining 1 teaspoon salt. Fold in the cooled corn.
- Gently stir in the flours and baking soda just until combined. Cover and refrigerate 30 minutes.
- Preheat the oven to 200 degrees F. Heat the frying oil to 325 degrees F in a 6-quart pot.
- Fry heaping tablespoons of batter, no more than 6 at a time, 3 to 4 minutes, turning, until golden. Drain and keep warm in the oven in a foil pie pan.
- Pile on a plate, drizzle with cane syrup and sprinkle with powdered sugar.