Fat Turnip Fritters

We swung by Fat Turnip Farms to fetch some veggies today. The season is winding down, but they still have some great corn & peppers, potatoes, onions, and, of course, pumpkins. Saw someone comment on their page this week that they made corn and poblano fritters & thought that sounded like a capital idea.

I've never made fritters of any sort before. After a bit of research, I realized that it's far from an exact science. But I did glean that you want a pretty thick batter, and if the corn's too wet, they're likely to fall apart.

The amount of flour varied greatly, but most recipes were about a cup of flour, two eggs, and a teaspoon of baking soda as the base. Probably the most helpful recipe was one that showed what the batter should look like before you add the corn--pretty tight, but smooth.

While my inclination was to try to modify for less-doughy, thinner fritters, I opted for a middle of the road approach as a baseline. They held together and cooked up well--and I probably could have mooshed them flatter--they came out about 3/4" thick.

Ingredients

2 ears corn

1 poblano chile

2 Tbsp diced roasted poblano chile

1/2 cup all purpose flour

1/2 cup masa harina

1/2 cup milk

2 eggs

1 tsp baking soda

1 tsp pimenton

1 tsp cumin

1 tsp honey

Salt

Pepper

Process

1. Whisk together dry ingredients.
2. Roast a poblano with a torch or over a gas flame & put in a paper bag.
3. Steam corn in the microwave for 5 minutes. Clean, but leave the husks on and add a bit of water.
4. Crack eggs into a bowl & scramble.
5. Cut the kernels off the corn & scrape the "milk" off the cobs into the eggs. 
6. Add milk to center of dry ingredients & start to mix in.
7. Add eggs & honey to milk mixture.
8. Continue to beat together wet & dry ingredients until you have a thick batter.
9. Let sit for 5-10 minutes to let the flour absorb the moisture.
10. Rub the burnt skins off the poblano, wrap in a damp paper towel, and microwave for 2 minutes.
11. Clean the poblano and mince half. 
12. Add the corn to the batter.
13. Add the minced poblano to the batter--1-3 tbsp to taste, depending on the heat.
14. Mix well and refrigerate.
15. When you're ready to cook the fritters, heat olive oil in a cast iron pan, deep enough to pool.
16. When the oil reaches ~365, drop balls of batter into the oil and smoosh. (Medium heat.)
17. Turn when browned, brown, then turn again until cooked through.
18. Offload to a rack to drain and serve ASAP.