RECIPE AND PHOTOGRAPHY COURTESY OF EDIBLE HAWAIIAN ISLANDS
Here at the edible Hawaiian Islands test kitchen we love inviting friends in to help test and taste recipes. We made five different versions of these corn fritters before we all agreed on the recipe below. The winning recipe had a lot to do with the method of cooking: we used fresh green corn husks to bake them in our IMU.
1 Cup of Waialua Gold Cornmeal by Counter Culture, Oahu (can substitute AP flour) 1 tsp baking powder
3 ears of fresh sweet organic corn (husks reserved for baking)
½ Cup fresh coconut crème (can substitute heavy whipping cream)
2 farm fresh eggs, separated
Fresh parsley or thinly sliced green onions for garnish
Salt and pepper to taste
You can fry the fritters in coconut oil (no green corn husks needed except for presentation), or you can bake them in green corn husks (soak the husks in water for 1 hour prior to baking). If using an IMU, wrap the fritter-fi lled husks in foil.
Pre-heat oven to 350 degrees, prepare your IMU,
or grab your frying pan.
Wisk cornmeal and baking powder in a bowl, add corn.
In a separate bowl, mix egg yolks and coconut crème together, add cornmeal mixture. Do not over mix.
In a separate bowl whip egg whites until stiff peaks form.
Gently fold egg whites into batter, again being careful
to not over mix.
Pour coconut oil in a medium sized frying pan, heat.
Drop fritters into oil. We used a large tablespoon and felt a two-bite size was perfect serving size. Cook until browned on both sides, 3-4 minutes.
Or, bake at 350 degrees in green corn husks for 25-35 minutes.
Or, place them in an IMU along with top vegetables. Wrap in foil before baking.
Season with salt and pepper, garnish with parsley or green onion, and serve.