PREFACE
Normally I’d put something like this in the notes, but this is a bit larger than a usual footnote (I also had other, also important notes to mention with the usual * format). Anyway, the technique I use for forming the fritters is a bit…weird. I highly doubt I invented this method, but I’ve certainly never seen it or heard about it.
It’s similar to a method I’ve seen where you transfer a batter or mix between two spoons until you get something cohesive, but they’re not quite the same. I actually tried that method originally, but the batter was too wet and things didn’t really work out, so I used this method that, while a bit strange, has worked for this recipe the several times I’ve made it.
Essentially, you use two silverware spoons (aka “spoons”) to form oblong-shaped fritters. As you’ll see in the recipe section, explaining it with text is a nightmare, but I’m not sure what I would search for to find a video example, so here we are. If the technique sounds difficult or annoying, or you’re just not sure what I’m trying to convey, there are probably a lot of other methods out there. Keep in mind that you’ll need to change the cook time if your fritters are especially different in shape than the originals.
Finally, I wanted to mention that the only version of this recipe I could find was half-finished and a bit of a mess. No idea what happened to the finished version, but if some part of the recipe seems off or doesn’t make sense, that’s likely the reason. There shouldn’t be anything major as I did try getting it back to its original state, but there may be typos, a sentence that reads weirdly, etc.
INGREDIENTS
1 cup cornmeal, 186 grams
1 tsp baking powder, 4.5 grams
1/4 tsp baking soda, 2 grams
1 tsp kosher salt, 6.5 grams
2-3 Tbsps grated onion,* 20 grams per Tbsp
1/2 cup milk, 115 grams
1 large egg, beaten, 55 grams
Oil, for shallow frying
PREPARATION
Add your cornmeal, baking powder, baking soda and salt to a medium bowl and mix with a silverware spoon to combine, then add your beaten egg, onion and milk and mix those in as well. Allow to hydrate** for at least 20 minutes before forming.
When you’re ready to fry, grab a second spoon and pick up some batter. Working with the batter-full spoon on the bottom, press the concave parts of the spoons together, then drag the point of the top spoon towards the point of the bottom spoon until it slides off to form a fritter. Note that the spoons should be facing opposite directions. I also recommend picking up more batter rather than less since the excess will fall off anyway, and having more batter gives the fritter a tighter, more sturdy structure.
Use the non-batter spoon to gently push off the fritter into the oil and shallow fry at 375*** Fahrenheit until golden brown on both sides. You can probably deep fry these, but I’ve never tested that, so I can’t promise good results.
NOTES
* Since grated onion is much stronger than even minced onion, I recommend a gentle hand here.
** If you don’t allow the dry ingredients to hydrate, you end up with a lot of liquid swimming around without being mixed in. It also makes the rest of the mix seem more wet (like putting a dry sponge in water for just a second – it doesn’t have time to really absord any liquid, but it still has some on the surface). This keeps the fritters from forming properly, so be sure not to skip the soak. I also recommend stirring things around once or twice while soaking.
*** An instant-read thermometer is an optional, but highly recommended tool that will help you regulate the temperature of the oil. I didn’t give time estimates because there are too many factors to make them reliable, but I guess 2-5 minutes per side was around the average time for me.
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