Recipe and Photography Courtesy of edible Hawaiian IslandsHere 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.
Course: Appetizer, Side Dish
Frying Pan, Sheet Pan, or IMU
Medium Sized Frying Pan
1CupWaialua Gold Cornmeal by Counter Culture, Oahu Can Substitute AP Flour
3Earsof Fresh Sweet Organic CornHusks Reserved for Baking
½CupFresh Coconut CrèmeCan Substitute Heavy Whipping Cream
2Farm Fresh EggsSeparated
Fresh Parsley or Thinly Sliced Green Onions For Garnish
Salt and PepperTo 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-filled husks in foil.
Pre-heat oven to 350 degrees, prepare your IMU, or grab your frying pan.
Whisk cornmeal and baking powder in a bowl, add corn. Set aside.
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 the batter, again being careful to not over mix.
Pour coconut oil into a medium-sized frying pan, heat. Drop fritters into the oil. We used a large tablespoon and felt a two-bite size was the 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.