Ute McGillivray’s Beer Battered Corn Fritters
“I’ll go and have a bit of a blether with him, aye?” Roger touched her back in brief affection. “He could maybe use a sympathetic ear.”
“That and a stiff drink?” She nodded toward the house, where Robin McGillivray was visible through the open door, pouring what she assumed to be whisky for a select circle of friends.
“I imagine he will have manage that for himself,” Roger replied dryly. He left her, making his way around the convivial group by the fire. He disappeared in the dark, but then she saw the door of the cooper’s shop open, and Roger silhouetted briefly against the glow from within, his tall form blocking the light before vanishing inside.
“Wanna drink, Mama!” Jemmy was wriggling like a tadpole, trying to get down. She set him on the ground, and he was off like a shot, nearly upsetting a stout lady with a platter of corn fritters.
Diana Gabaldon, A Breath of Snow and Ashes, (Chapter 6 – Ambush)
Ute may be an over protective mother with vicious tendencies, but boy can she also lay a table.
Being German, I imagine she used a lot of beer in the kitchen. Doesn’t happen much around here, but beer gone flat can be used to add rich malty flavour to everything from beef stew to these corn fritters. We may pour it down the drain, but that would have been sacrilege to dear Ute.
No flat beer around? No worries! Crack open a new one, and let’s make some fritters!
:Light, crispy fritters that would do the old German bag proud
Yield: 2-3 dozen Fritters
- Sweet Corn Kernels (fresh, frozen or canned) – 2 Cups (see notes)
- All-Purpose Flour – 1 Cup
- Cornmeal – ⅓ Cup
- Onion, finely chopped – 2 Tble
- Sugar – 1 Tble
- Baking Powder – 1 tsp
- Kosher Salt – ½ tsp
- Cayenne – ¼ tsp
- Egg – 1
- Beer – 1 Cup (I used a Scottish Ale)
- Vegetable Oil for frying
- Kosher Salt
- Sweet Chili Sauce
Combine the corn, flour, cornmeal, onion, sugar, baking powder, salt and cayenne in a medium bowl. Whisk the egg into the beer, then add to the dry ingredients. Stir well to combine.
Heat 2” of vegetable oil to 375° F in a heavy-bottomed saucepan over medium-high heat. Carefully drop spoonfuls of batter into the hot oil and fry until puffed and golden, turning halfway through, 2-3 minutes.
Remove with a slotted spoon, drain on paper towels and sprinkle with salt. Repeat until all the batter is fried.
Serve, slightly cooled, drizzled with honey and cayenne or some sweet chili sauce if desired.
- Cut the kernels from 2 medium-sized fresh cobs of corn. Blanch in boiling salted water for 3 minutes, then drain and cool in an ice bath. Drain again and allow to air dry slightly before using in the recipe. Thawed frozen corn or drained can corn can be used as is.