The Periphery of the Mind

We're having Elaine and Martin over for dinner next week, and I'm trying to figure out what to cook. I do know I intend to offer them some of my fried corn fritters with some store bought raspberry chipotle.

Here's a quick and simple little recipe for fried corn fritters.

1 can of whole corn, drained (about 2.5 cups)
4 egg yellows
2-4 tablespoons of flour
1-2 tablespoons of sugar
Salt
Pepper

Mix together, until you get a nice sticky batter-like substance going. Once you've got a good batter, dip spoonfuls into hot oil and fry. When the edges look brown, in about three minutes, flip and cook the other side. Remove to paper towels after another three minutes and allow to cool. Serve with a dipping sauce or eat plain.

I use egg yellows instead of whole eggs because egg whites seem to just make the glop runnier; there's a lot of fluid in the corn even after straining, and adding more flour just makes the end result too doughy for my tastes. The recipe I based mine off of recommends you beat egg whites and put a lot more work into this; I tried it that way, and couldn't taste any difference.

Dipping Sauce

2 tablespoons A-1 steak sauce
2 tablespoons room temperature honey
1 cup low-sodium soy sauce

Mix thoroughly together. The steak sauce and the honey are both rather thick, but have a sweet and salty taste. Adding the soy sauce thins both out a bit, and the low-sodium soy doesn't impact the final flavor much. I also substitute a hot miso in place of steak sauce for a different, spicier flavor.