2 ears Florida sweet corn, kernels removed
4 ounces ricotta cheese
2 large eggs, beaten
½ bunch fresh cilantro, chopped fine
⅓ cup self-rising unbleached or whole wheat flour (adjust consistency if needed)
Oil for deep frying (neutral oil such as vegetable)
Sea salt and fresh ground pepper, to taste
Add oil to a large (and heavy bottomed) pot and preheat on medium-high. *Do not overfill as oil will rise during frying. The oil temperature should reach 350-375 for proper frying, check temperature with food safe thermometer.
In a medium bowl combine the corn, cilantro, ricotta, eggs, flour, and a pinch of sea salt and pepper. Allow batter to rest for 5 minutes before frying. Carefully add spoonfuls of the batter to the oil and fry for 2-3 minutes or until cooked all the way through. When done, remove from oil with slotted spoon allowing any excess oil to drain. Place on paper towel lined pan to cool. Season with sea salt and pepper, to taste. Serve with low-fat sour cream if desired.
Fresh tip: batter consistency can be adjusted if needed by adding 1 tablespoon of water at the time.
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