How about we make some corn fritters? So, what we have here is to either use frozen or fresh corn. I have frozen. This is three quarters of a pound. In there, I diced up fine ¼ cup of green peppers and ¼ cup of red onions and there’s still a little liquid from the corn. So, what I am going to do is strain that first. It’s relatively simple. In here, everything is pre-measured. This is the batter and in here, we have one egg, four tablespoons of flour, one teaspoon of baking powder, one teaspoon of sea salt and ½ teaspoon of hot sauce. You could put other things in there like thyme, garlic, whatever but that’s what I am doing right now. I am going to add all the corn to that mix and hope that it should combine very nicely with it.

Meanwhile, you have your skillet on the stove. Just coat the bottom of the pan with oil and we give this a mix, nice mixture. As long as it looks like this, we don’t want to have a very heavy batter when we have a lot of corn and hope that this will not fall apart. This mixture is a little bit too light, so what I am going to add is another egg and some more flour.

Well, the total amount of flour now is ¼ cup and we added one more egg, so it would be two eggs. Everything else remains the same. Our mixture is nice. It’s holding together. We’re going to drop a little bit into the grease to see how it comes up. I am using a regular teaspoon because I don’t want to make a large one. I want to make a small fritter at a moderate flame and if it pops up nicely and it tastes good, then we’ll continue.

Well, I only made adjustments to these. Let’s go for the timing and let’s go for ten minutes. See the flame? Not too high. We want this to cook thoroughly, so I don’t have the oil smoking really and let’s just place them in there. How many people will this feed? Depending, I’m going to—each person should be able to eat two of these with no problem. Maybe three, it depends on how much they like them.

So, we’re going to wind up with—let’s see how many when we’re done. Nice and easy cooking. So, what we have in there is a total of one teaspoon of baking powder, one teaspoon of sea salt and one teaspoon of hot sauce. If you want to add a little garlic, probably you could, a little tiny. You could do that also and remember, we’re using fresh or frozen corn and that’s ¼ cup of green peppers and ¼ cup of red onion for the color.

The time has for ten minutes. Let’s see how nice and easy it’s cooking. Nothing sticking and we’ve used a thick bottom skillet like this. If you notice the bottom, can you see the bottom? I know I tilt it too much. Anyway, there’s a thick plate on the bottom. Now, if you use a thin type of—you could use cast iron also. I just happen to like these stainless steel pans.

We’ve reached the four minute mark. Let’s see. That’s a nice, light brown color. So, we’ll turn these over. Always turn a little, throw it away from you. Tilt the pan towards you and turn away. This way, you won’t splatter anything on yourself, which I’m sure that many people have done. Turn it away and a way we go. Nice, light golden brown. Oops, I turned it towards me. Very nice. Closing out on a five minute more, you give it another few minutes and we’ll be done.

Well, after tasting the second batch of corn fritter, it’s too much salty. So, instead of using one teaspoon of sea salt, just use three quarters of a teaspoon or if you’re really against salt altogether, just use ½ teaspoon as I originally put in there but I am pretty sure that three quarters of a teaspoon should be good. A couple more minutes, we’re all done.

Okay, let’s go for eight minutes at that moderate flame and we are done. You could also add a little chopped parsley into this also for color. You could put minced basil, fresh basil in there too for a different taste. Anyway, there we go. Oh, we’re not done. That’s eight. Let’s see what we get out of this. Sixteen and the two that I ate I think. I ate two, so you get about 18 corn fritters. Let’s just say, that’s enough for six people because they’re going to eat three each.