Light as a Feather Corn Fritters with Maple-Sherry Gastrique

  • 2 cups fresh corn (cut off cob)
  • 2 Tbsp flour
  • 2 eggs, separated
  • Vegetable oil for frying
  • Kosher salt and fresh cracked black pepper

For the Gastrique:

  • 1/2 cup maple syrup
  • 2 Tbsp sherry Vinegar

In a medium bowl, combine the corn, egg yolk and flour.  Mix well to combine.  In a second bowl, beat the egg whites to stiff peaks.  Carefully fold the egg whites into the corn mixture, making sure not to deflate too much of the whites.  To fry, heat 1/2 inch of vegetable oil in a large heavy bottomed skillet.  Drop 3 Tbsp-1/4 cup sized dollops of the batter into the oil, allowing them to spread out gently.  The oil should be hot enough that the batter floats and bubbles gently (it should not sink in the oil or stick to the pan).  Cook 3 minuntes on each side or until the fritters are golden brown.  Remove and set on a cooling rack.  Sprinkle with salt and pepper and serve immediately.

Combine the maple syrup and vinegar in a small pot over medium heat.  Reduce by 1/4 until the mixture is thick and warm.  Serve over fritters.