Friday, June 19, 2015

Corn and Mozzarella Cheese Fritters with Beer Batter

Corn Fritters

(6/20/2015) Tampa, Fl --- This is such a simple but yet wonderful recipe to do on the moments you have the time for some nice snacks. This dish serves 10 portion but also it can be reduced depending on the quantities you want to make.

How to Make The Beer Batter:

Beer batter is actually quite easy to make as it doesn't require to much effort and you can use any beer you like as well you can experiment with different ones in order to create different consistencies. In this case as I was experimenting for the first time I used just regular Bud Light, one can or in other words 12oz.

* 1 can or bottle beer. (It has to be cold)
* 2 cups of flour (I used just regular wheat flour but you can use self-rising one).
* 1 tablespoon of powder onion.
* 1 hint of sugar.
* one battered egg.

The first thing you need to do is to batter the egg in a separate container and you will add it later to the mix. On a deep bowl add the two cups of flour and little by little start mixing it with the beer, there will be a reaction and you will see carbonation but it will fade as you keep mixing them. When the beer and flour are even almost gooier add the hint of sugar and tablespoon of powder onion to the mix. Mix them and lastly add the egg.

When you see the batter mix you will see it with some bubbles and lumps, there are nothing bad to worry about it it means you did a good job with the batter.

Second Step:
Corn in a cob
The second step involves just peeling the corn and adding the cheese. One part of this process I do enjoy using corn in a cob rather frozen one but it's just my opinion and taste.

The first step you need to do is to preheat the oven on 350 F or depending the kind of oven you have. Place 4 corns (around 1 cup) within their husks as soon the oven is hot enough. Don't over cook them, they will be fine for about 20 minutes to 30 in order to tenderize them.

When the time pass pull them out of the oven and let them cool down for a moment, when they are cool enough, peel the husk out and you will have the corn ready to peel.

Add the peeled corn to the batter and lastly add 1 cup of shredded cheese of your choice. In my case Mozzarella.

You can decide to fry it or heat it on a skillet. The trick is to make small balls in either cases in order to create uniformity. Be careful if you are frying it as if the temperature gets too hot you can get burned or little pieces of the mix will fly around the kitchen. Let it fry until is golden crispy and enjoy.