Cool Cider
A modern take on an ancient beverage art
When you make Chef Tracey Couillard’s delectable crunchy freshcorn fritters, make sure you have a chilled apple cider ready to pour for the perfect pairing.
Ingredients
Sweet Corn Fritters
- 2 ears sweet corn
- 2 large eggs
- ¼ cup milk
- ¼ cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1½ teaspoons sugar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 2½ teaspoons baking powder
APPLE CIDER DIPPING SAUCE
- 1½ cup dry cider
- ¼ cup honey
- 1 tablespoon Dijon mustard
- ½ teaspoon crushed red pepper flakes
- Salt to taste
Preparation
SWEET CORN FRITTERS
Using a sharp knife, shave the corn kernels off the cobs into a bowl. With the back of the knife, scrape the milky juice from the cobs into the bowl as well.
Whisk the eggs and milk and the corn together.
In another bowl, combine the dry ingredients.
Add dry ingredients to the corn mixture and stir with a spatula to combine into a thick batter.
In a heavy-duty skillet, pour enough oil so it’s about ¾-inch deep. Heat the oil over medium to high heat to 375° F.
When the oil has reached the desired temperature, carefully drop rounded tablespoons of the batter into the oil. The fritters should not touch each other. Cook about 3 minutes, then flip fritters over and cook for another 3 minutes, until the fritters are golden brown. Drain on paper towels or a wire rack.
Serve hot with apple cider dipping sauce.
APPLE CIDER DIPPING SAUCE
Makes about 1 cup
Combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce by a third of volume. Serve cold or at room temperature.
Related Stories & Recipes
