Ingredients
- 3 ears fresh corn, shucked and kernels cut off the cob (1 cup)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt plus more for seasoning to taste
- ¾ cup soda water
- Tabasco sauce to taste
- ¼ teaspoon freshly ground black pepper plus more for seasoning to taste
- 2 cups green beans, trimmed
- 3 ears fresh corn in husks
- 2 tablespoons olive oil
- 2 ounces smoked bacon, diced
- 1 ½ cups okra
- 1 cup chopped onions (about 1/2 large onion)
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 2 large tomatoes, peeled, seeded, cored and diced
- 1 tablespoon minced garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons butter
- 1 tablespoon fresh tarragon, chopped
- 1 ½ quarts vegetable oil
- 3 scallions, chopped (including greens)
- Nutritional Information
Nutritional analysis per serving (8 servings)
615 calories; 49 grams fat; 7 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 7 grams protein; 12 milligrams cholesterol; 312 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 appetizer servings
Preparation
- In a bowl combine 1 cup of corn kernels, flour, baking powder, 1/2 teaspoon salt and soda water. Stir to blend. Add Tabasco sauce and black pepper. Stir, and set batter aside.
- Blanch the green beans in boiling water. Chill.
- Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes. Let cool; then, shuck corn, remove kernels and set aside.
- Place a large saute pan over medium-high heat. Add 1 tablespoon of olive oil and the bacon. Cook for 1 minute, stirring. If the bacon is lean you may need to add an extra tablespoon of olive oil. Add the okra. Cook, stirring, for 1 minute. Add the onions. Stir. Add thyme and tomatoes. Add toasted corn, and stir; then, the green beans and garlic. Add vinegar. Stir and reduce heat to medium. Cook for 3 minutes. Add butter and tarragon, and stir to blend. Salt and pepper to taste. Keep sauce warm.
- Heat vegetable oil in a wok or deep fryer to 340 degrees. Drop a tablespoon of fritter batter into oil. Cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon, and drain on paper towels. Repeat with remaining batter.
- Before serving, add scallions to vegetable sauce and reheat. Distribute over the center of each plate, and surround with fritters.
Dining and Cooking