Recipe: Little Corn Fritters
Serves 4 as a first course

These little fritters are a treat served with an aperitif or drinks before a 
meal or as an accompaniment for soup. You can prepare them a few hours ahead 
and reheat them on a wire rack set over a cookie sheet in a 375-degree oven 
for a few minutes.

1/3 cup all-purpose flour
2 tablespoons cornstarch
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 large egg
1/3 cup ice-cold water
2 large ears corn, husked and kernels cut off (2 cups)
6 tablespoons canola oil

Mix the flour, cornstarch, baking powder and half the salt together in a bowl. 
Add the egg and 1⁄4 cup of the water and mix with a whisk until smooth. Add 
the remainder of the water and mix until smooth. Mix in the corn kernels.

Heat 3 tablespoons of the oil in a large skillet until hot. Drop 1 tablespoon 
of batter into the skillet for each fritter, making about 10 fritters, and 
cook over medium-high heat for 3 to 4 minutes on each side, until golden 
brown. Transfer to a wire rack (this will keep them from becoming soggy) and 
repeat with the remaining batter and oil. Sprinkle them with the remaining 
salt and serve immediately.

Recipes from Essential Pepin: More than 700 All-Time Favorites from My Life 
in Food by Jacques Pepin. Copyright 2011 by Jacques Pepin. Published by 
Houghton Mifflin Harcourt.