Scallion Cornmeal Fritters |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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These thin cornmeal fritters go nicely with the flounder in jalapeño cream. They are made from the same type of batter as hush puppies, but not deep-fried. Ingredients:
1 large egg, lightly beaten |
1 cup whole milk |
1 1/3 cups yellow cornmeal (preferably stone-ground) |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons finely chopped scallion greens |
about 1/2 cup vegetable oil |
Directions:
1. Put oven rack in middle position and preheat oven to 200°F.
2. Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
3. Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).
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