Corn and Green Onion Fritters

Son of a Southern Chef

I hate to fry things at home, but when I decide to do it, I like to make good use of the oil. So, after the chicken wings we made recently, I found some more recipes that needed to be deep fried. This was one of them.

These are really simple to put together; the hardest part is probably cutting fresh corn off the cob, but you can use (thawed) frozen corn instead. It makes a relatively small batch, just enough for 4-6 people to eat them all...which is probably good, because things like this are never as good reheated. They were absolutely more than the sum of their parts. Somehow, the simple ingredients combined to make something wonderful.

We served them with Red Pepper Comeback Sauce (https://cookwithheather.com/Son-of-a-Southern-Chef-Red-Pepper-Comeback-Sauce/) as suggested.

Captions

[00:00]: [Music]
[00:04]: hello and welcome to cooking the books
[00:07]: with Heather today we're going to be
[00:09]: making corn and green onion fritters
[00:12]: from Lazarus Lynch's son of a southern
[00:16]: chef
[00:17]: and we're going to serve these with the
[00:19]: red pepper comeback sauce that we've
[00:21]: made already and I'll link up here we
[00:24]: made that in a separate video because
[00:26]: it's a good sauce to just sort of serve
[00:28]: with other things as well
[00:30]: the first thing I need to do for these
[00:33]: fritters however is to cook
[00:37]: some corn I have some fresh corn that I
[00:39]: just cut off of a cob and some green
[00:42]: onions so we're going to put this in a
[00:45]: pan over medium-high heat and a little
[00:48]: bit of olive oil and cook it for about
[00:50]: three to four minutes until they're just
[00:52]: sort of softened and fragrant not very
[00:54]: long but I'm gonna get that started
[00:56]: right now
[00:58]: so now I'm going to start putting
[00:59]: together
[01:02]: I have my assistant stirring for me
[01:06]: don't let it burn
[01:09]: and I'm going to start putting together
[01:11]: the rest of the batter
[01:14]: um so I'm mixing together some flour
[01:17]: which I've already measured and there's
[01:19]: not a whole lot of flour here
[01:21]: um
[01:22]: so the I don't think it's going to make
[01:24]: a whole lot although he says it serves
[01:26]: six I don't know exactly how many it's
[01:28]: going to make whatever but I'm going to
[01:30]: put in some baking powder
[01:37]: [Music]
[01:38]: and I need to get my salt
[01:41]: and some kosher salt
[01:45]: now he says when we're done with this
[01:47]: we're supposed to sprinkle some flaky
[01:49]: like Malden salt on it I don't have any
[01:51]: of that I don't care I'm gonna just put
[01:53]: some uh some more kosher salt on it at
[01:55]: that point but
[01:59]: um what else do I need to add here
[02:02]: oh and a little bit just a dash of
[02:05]: cayenne
[02:08]: that's good that won't be spicy
[02:10]: and we're gonna whisk this up together
[02:12]: I've got this one see what's up
[02:16]: all right so now
[02:19]: I have an egg white
[02:22]: I thought ahead and used the yolk in our
[02:26]: eggs this morning so I didn't have just
[02:29]: a yolk sitting around but that's why
[02:31]: it's already done and separated so we're
[02:34]: gonna have an egg white
[02:39]: and then I have some
[02:43]: buttermilk so mine was frozen and it
[02:46]: tends to kind of separate a little bit
[02:48]: but it'll be fine in this application
[02:55]: so there we go
[02:58]: we're just whisking this together
[03:01]: not too worried about it being super
[03:04]: smooth but I want it to be a little less
[03:06]: Lumpy
[03:09]: there we go
[03:12]: and I'm gonna clean up a little bit and
[03:16]: here are my here's my corn and my green
[03:18]: onions the green onions were sort of
[03:20]: chopped up fine because he does say
[03:23]: finely chopped green Parts Only
[03:27]: so
[03:29]: putting these in here
[03:32]: the only other ingredient
[03:35]: some freshly grated Parmesan cheese I
[03:39]: did not measure that but
[03:42]: it's fine
[03:43]: just to fold that up together
[03:50]: and there we go
[03:52]: so I've got my oil heating in the
[03:57]: background back there and we're going to
[04:01]: fry that at
[04:04]: 365 degrees ish he says you want about
[04:09]: three inches of oil so I've got
[04:12]: a small Dutch oven with enough oil in
[04:15]: there and
[04:17]: we're ready to fry so
[04:19]: we'll see you over there in just a
[04:21]: minute
[04:22]: okay so our oil is ready I'm going to
[04:24]: start dropping approximately
[04:27]: tablespoonfuls I just have this
[04:30]: um
[04:33]: scooper that I'm using because it's easy
[04:38]: so whatever size this is it's probably
[04:40]: about a tablespoon and we're dropping it
[04:42]: into our oil which is supposed to be at
[04:44]: about 365.
[04:47]: and I'm just dropping it in
[04:50]: and he says to put in basically as many
[04:52]: as you think
[04:54]: it can hold and they need to fry for
[04:57]: about
[04:58]: five minutes and make sure you turn them
[05:01]: over
[05:02]: um
[05:04]: every so often just to make sure they
[05:06]: both sides get
[05:09]: cooked and browned appropriately
[05:14]: seems like I can do quite almost this
[05:16]: whole batch
[05:18]: seems like in one
[05:21]: one go
[05:26]: Fonda
[05:30]: I'm gonna make sure I've got a
[05:33]: um
[05:36]: uh plate with some paper towels on it to
[05:40]: take to hold them when they get out of
[05:43]: the oil
[05:45]: I'm just
[05:46]: making sure we
[05:51]: get them turned over sometimes they
[05:53]: don't want to stay turned over
[05:55]: all right
[05:57]: I'm going to drop a few more in there
[06:00]: frying man it's uh it's a thing you got
[06:03]: to be careful about and not get let your
[06:05]: oil get too hot
[06:11]: so it was a let's get this going
[06:15]: foreign
[06:18]: with this much oil I can do basically
[06:21]: all of them at once
[06:23]: oil did come down in temperature as soon
[06:25]: as soon as you put food in it tends to
[06:27]: come down in temperature so you have to
[06:29]: kind of
[06:30]: baby
[06:34]: the Heat
[06:36]: when you're frying on the stove
[06:39]: there we go that one seems almost done
[06:42]: and I'm just going to take them out as
[06:44]: soon as I think they're brown enough
[06:47]: then I'm going to make sure I get all of
[06:49]: the little bits out because we're going
[06:51]: to fry something else after this once I
[06:53]: start frying I'm like I've got the oil
[06:55]: ready I've got it all used let's go
[06:56]: ahead and fry some more
[06:59]: I'm gonna call this one done it looks
[07:01]: nice and brown
[07:03]: put a little bit of salt on it
[07:06]: you want to Salt them as soon as they
[07:07]: come out because the salt will actually
[07:09]: stick when they still have a little bit
[07:11]: of oil on them
[07:13]: [Music]
[07:23]: that was a very quick fry I'm going to
[07:26]: call all of those done
[07:29]: we're going to take a picture and let
[07:31]: you know what we think in just a minute
[07:33]: [Music]
[07:41]: on this episode of cooking the books
[07:43]: with Heather you watched me make corn
[07:44]: and green onion fritters with red pepper
[07:47]: comeback sauce which we put in a
[07:49]: different video which I will definitely
[07:50]: link in this one
[07:52]: um
[07:53]: from son of a southern Chef by Lazarus
[07:56]: Lynch and I realized sort of
[07:59]: a few days after we made those made
[08:02]: these that I completely forgot to put
[08:04]: the garlic into the batter
[08:06]: but they were still really really
[08:08]: delicious they were um
[08:11]: really easy to put together they were
[08:14]: uh
[08:16]: very tasty you could taste the green
[08:18]: onions and the corn and it was nice and
[08:20]: fluffy they were not difficult to fry I
[08:22]: was able to fry them all in about one
[08:24]: batch
[08:26]: um
[08:27]: so that's all that's great because I
[08:30]: really hate when you fry things you end
[08:31]: up like over the oil and keep an eye on
[08:34]: things like for so so long just because
[08:36]: you have so many to make so this is a
[08:39]: very real a relatively small batch of
[08:42]: these
[08:43]: um the five of us ate them no problem it
[08:46]: says it serves six so that that'd be
[08:49]: relatively small serving I would say uh
[08:51]: depending on what you're doing with
[08:53]: these so you could you could double this
[08:56]: and there was way more than enough of
[08:58]: the red pepper sauce for us so we have
[09:01]: some some leftovers left over and we'll
[09:04]: have to figure out how to use that this
[09:06]: week
[09:07]: um
[09:08]: uh he says it
[09:10]: you can keep it up to five days I think
[09:12]: you'd probably keep it longer than
[09:14]: that we'll try to use it up as soon as
[09:15]: we can
[09:17]: um yeah we really enjoyed it I thought
[09:19]: it was pretty easy except for the whole
[09:22]: frying thing but even so it was not it
[09:25]: was not a bad fry so some things are
[09:29]: much worse
[09:31]: anyway uh and there were no like
[09:35]: awful steps it was all it was all pretty
[09:37]: easy
[09:38]: so
[09:40]: you should really make this we thought
[09:42]: they were delicious and could have
[09:43]: probably eaten twice as many
[09:45]: obviously so if you enjoyed watching me
[09:48]: make this please give me a thumbs up uh
[09:51]: hit the Subscribe button
[09:53]: share with your friends and come back
[09:55]: and
[09:56]: watch me make something else next week
[09:59]: [Music]