September Sourdough Corn Fritters Recipe



*serves two as a main course (three fritters per person) or three as a side dish

Ingredients-1 egg yolk, 1/2 cup sourdough (see note below for making), 1 cup fresh corn kernels cut off the cob, 1/3 cup minced scallions, 1/2 jalapeño pepper (seeds removed and flesh minced), 1/4 to 1/2 teaspoon sea salt or Himalayan salt, 1/4 teaspoon baking soda, freshly ground pepper to taste, 2 to 3 tablespoons of ghee or coconut oil or olive oil

Directions- 1. In a bowl stir the egg yolk and sourdough together with a fork. Add the remaining ingredients and combine thoroughly. 2. Heat the oil in a skillet over medium high heat until hot then drop the batter into the hot oil in 6 to 8 generous spoonfuls. lower the heat slightly. 3. When the bottom of a fritter is crispy brown, turnover and brown on the other side, make sure the fritters are cooked all the way through. You can finish them in the broiler if they need some more time. 4. Remove the fritters to a plate or you can drain them on a paper bag or paper towel for a minute if you find them too oily. 5. Serve with creme fraiche or sour cream, salsa, guacamole, salad, soup, sauerkraut or any combination

Sourdough mix- take 1 tablespoon of sourdough starter and mix it together with 1/2 cup filtered water and one cup freshly ground whole wheat or spelt flour in a clean jar. Let this sit for eight hours at room temperature or between 48 hours and one week in the refrigerator before using in a recipe, you can use it at room temperature or cold each time you cook with your sourdough reserve one tablespoon of starter mix with 1/2 cup water plus one cup flour and store in the fridge for the next recipe you can keep your starter going indefinitely this way. Mine is about 15 years old. Try G.E.M. cultures for sourdough as well.