Corn Fritters with Pickled Chiles from Six Seasons p 232
These are made with raw corn, pickled chiles, scallions and grated Parmesan cheese in a yeasted flour, cornmeal and yogurt batter.
Perhaps should be renamed Pop-Corn Fritters as there was much LOUD popping and splashing of hot oil while they cooked.
I must have made them too small as I got 18 fritters from a half-batch instead of the 12 the recipe predicted.
It's suggested to serve them with one of the compound butters in the book but that seems odd to me. Quite tasty on their own with the pickled chiles and scallions built in. Maybe a salsa verde, sour cream or yogurt on the side?
I had a few for breakfast with scrambled eggs and tomatoes:
