ok, one more … fattening southern food III



Corn Fritters with Yogurt Dip

1 (48-ounce) bottle canola oil
1 cup flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1/8 tsp cayenne pepper
1 large egg
2/3 cup milk
2 tbls unsalted butter, melted
1 cup fresh corn kernels (about 2 ears)
**This is an August recipe, best made when corn is in abundance at local farm stands … but, whatever.

Preheat oven to 200 F. Heat oil to 375 F in a medium pot fitted with deep-fry thermometer. Sift flour, baking powder, salt, and cayenne together in a medium bowl. In a separate bowl, whisk egg, milk, and butter together and stir into dry ingredients. Fold in corn and let batter sit for 5 minutes. Drop heaping tablespoonfuls of batter into heated oil and fry until golden, about 3 minutes (work in batches of 4 or 5). Drain on a baking pan lined with paper towels. Transfer to a second baking pan and keep warm in oven. Serve with yogurt dip (recipe follows).

Yogurt Dip

2/3 cup yogurt
2 tbls dill
2 tbls olive oil
1/2 tsp sea salt

Mix and chill
Serve with corn fritters


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