corn fritters and tangy cucumber salad

Love these crunchy-sweet-salty l’il fritters…Incredible when served with Asian flavored cucumber salad…Great when made with fresh sweet summer corn.

  • 6 ears of corn
  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 ½ tsp. chili powder
  • Bunch of trimmed and thinly sliced scallion (white and light green parts only)
  • Salt and pepper
  • 1 bottle of beer
  • 1 c. corn or vegetable oil
  • lime
  • Cilantro, optional
  1. Cut the kernels off corn cobs into a large bowl. Stir in flour, baking powder, chili powder, scallions, salt and pepper. Pour and miz beer into batter and let sit for half-hour to 1 hour.
  2. Heat corn or vegetable oil until it starts to sizzle and then fry up fritters in quarter cup measurements. I like a deep golden brown color. Scatter chopped cilantro leaves over fritters being laid out on paper towels and squeeze a lime over fritters.
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Bissel (bis-sul)Yiddish: A bit, a little.
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