I have deep aversion for frying things, and since getting the air-fryer I almost never do it on top of the stove. This recipe appealed to me, and I could not quite see it working in the air-fryer, so I took a deep breath and embraced the job. Absolutely worth it. And since it is shallow frying, it was not that bad at all. It all starts with a can of corn. Yes, corn from a can. Trust me, it works beautifully…
(adapted from Tin Can Magic)
1 can (340g) corn in water, drained
about 1/4 cup parsley leaves, minced
zest of 1 lemon
3 tablespoons all-purpose flour
½ teaspoon salt
grapeseed oil for shallow frying
Stir together the corn, minced parsley, flour, eggs, zest and salt in a large mixing bowl. Reserve.
Heat a wide, non-stick frying pan over high heat, then pour in enough oil to coat the pan. When the oil is almost starting to smoke, spoon the corn mixture into the pan, leaving enough space between the portions. You will have enough for about 8 fritters, so eye-ball the amounts.
Allow the fritters to cook on one side for 3–4 minutes, then carefully flip and fry for another 4 minutes. Transfer the fritters to a plate lined with paper towels, and keep warm in a low oven as you fry the second batch.
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Comments: This is one of those recipes that I thought could have a high chance of failure. Most batters for fritters get some type of leavening agent for extra lift, this one did not. I was pleasantly surprised by the resulting texture. My only advice is to leave it alone as you pour the portions on the hot oil. You need that beautiful brown crust to form, that will set the cake and allow the interior to get all creamy. Could you use fresh corn? I am sure you could, but the beauty of this recipe is the simplicity. Plus, using canned corn makes this simple recipe easy to make the whole year. We had it with shrimp in a spice tomato-based broth. A very tasty dinner.
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