Batterless corn fritters are a specialty of Lolinda, an Argentine Steakhouse in San Francisco. The niblets stick together as if by magic and the fritters are a perfect accompaniment to their ceviche. After many attempts we got pretty close, with help from this SpruceEats prep. Makes 8 batterless corn fritters.
Ingredients:
2 large eggs, beaten
2 c corn niblets, from fresh or frozen corn
1 t Kosher salt
2 t sugar
2 T all purpose flour
Neutral oil for frying
Method: beat eggs in a mixing bowl and stir in corn niblets. Sprinkle over flour, salt and sugar and stir to combine. The bowl should have little to no residual liquid; if there is a puddle in the bottom add a bit more flour.
At Lolinda the fritter is served with ceviche; use the fritter to sop up the lime juice for the fish. Delicious!
Pour an inch of oil into a small skillet (like an 8 inch omelet pan) and heat to 350 degrees. Use a tablespoon or ice cream scoop to ladle in corn mixture and make 4 fritters: 2 heaping T by tablespoon or 1 scoop per fritter. Push down the corn into the oil and corral any wayward niblets back into the fritter using the spoon; it will be loose initially but will coalesce into a mass as the egg cooks. Cook until the edges are golden brown then flip carefully with a slotted spatula. You want both sides golden brown, about 4 minutes per side.
Drain on a rack or paper towels. Wait for the oil to heat back up then cook the remaining 4 fritters. Serve immediately or keep warm in a 200 degree oven for a short time before serving.
