The Farm Cooking School + Stockton Market

Green goddess deviled eggs. For the recipe, pick up a copy of Ian's Short Stack Edition, Eggs.

Green goddess deviled eggs. For the recipe, pick up a copy of Ian's Short Stack Edition, Eggs.

We set up shop today at the Stockton Market and have a newfound appreciation for the vendors who sell their produce, cheeses, meats, and handcrafted goods every weekend. It's hard work! But we think our pop-up was fruitful: We had loads of interest from locals and visitors who stopped by to eat Ian's corn fritters and green goddess deviled eggs. Here's the recipe for those corn fritters in case you didn't get a chance to sample the goods:

Chef Ian Knauer makes corn fritters. 

Chef Ian Knauer makes corn fritters. 

 Fresh Corn Fritters

Makes 12 large or 24 small

Ingredients: 

1 cup all-purpose flour

4 tsp. baking powder

1 tbsp. sugar

1 tsp. salt

2 cups fresh corn kernels (raw) 

3/4 cup whole milk

2 large eggs

2 tablespoons vegetable oil

1 stick unsalted butter, melted and cooled

Sour cream  

Honey

Stir together the flour, baking powder, sugar and salt.  

Puree 1/2 cup of the corn in a blender with the milk, then strain the liquid into a bowl and discard the solids. Whisk in the eggs, oil and butter, then whisk in the flour mixture and the remaining 11/2 cups corn.  

Heat a little oil in a large heavy skillet over medium heat until hot then make fritters with the batter, turning to brown, 2 to 3 minutes per batch. Serve with sour cream and honey. 

 

Ian KnauerComment