Recipe by Pascual Perez and Hispanic
Kitchen member Chef Sonia Martinez
1 cup fresh corn kernels, ground to a pulp
1 egg, well beaten
½ teaspoon anise seed, ground or pounded w/mortar and pestle
5 tablespoons sugar
½ teaspoon salt
Oil for frying
Mix all the ingredients. If too liquid, add just a small amount of
all-purpose flour and mix well. Drop in hot frying oil (375F) one
spoonful at a time. Should yield enough for 4 people.
Sonia says: If you add a little bit of vinegar, about ½ teaspoon,
to the batter, the fritters will not absorb as much oil.
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