A tasty Spanish vegetable dish, Torrejas de Maiz Tierno (tohr-ay-has day mah-eeth tee-ern-oh) makes an excellent accompaniment to steaks and chops.
8 oz. fresh corn kernels
2 oz. flour
2 tablespoons sugar
2 teaspoon salt
½ teaspoon black pepper
2 eggs, lightly beaten
2 tablespoons grated Parmesan cheese sufficient vegetable oil for deep-frying
In a medium-sized mixing bowl, mix together the corn, flour, sugar, salt, pepper, eggs and cheese until they are thoroughly combined. Set aside.
Fill a deep-frying pan one-third full with the vegetable oil. Place the pan over moderate heat and heat the oil until it registers 360°F on a deep-fat thermo-meter, or until a small cube of stale bread dropped into the oil turns light brown in 50 seconds.
Drop a few tablespoons of the corn mixture into the oil and fry for 3 to 4 minutes or until the fritters are golden brown.
With a slotted spoon, transfer the fritters to kitchen paper towels to drain.
Delicious dishes from Spain, Torrijas and Torrejas de Maiz Tierno.
Keep hot while you fry the remaining fritters in the same way.
Transfer the fritters to a warmed serving dish and serve immediately.