For 2021, intimate is in. Chef Chris Hastings from Hastings Catering shares composed dishes for sophisticated Southern weddings and a recipe for easy entertaining at home.
Try at Home
By Chef Chris Hastings from Hastings Catering
Yields about 50 fritters
- 1 1/2 Cups Fresh Corn Kernels
- 1/2 Cup Finely Diced Red Bell Pepper
- 1/2 Cup Finely Diced Yellow Bell Pepper
- 1/2 Cup Finely Diced Poblano Pepper
- 1 1/2 Teaspoons Kosher Salt
- 3/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Cayenne Pepper
- 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 2 Quarts Peanut Oil, For Frying
- 3 Large Egg Whites
Step 1: Combine the corn, peppers and green onions in a large bowl; cover and refrigerate for 1 hour. Once chilled, season the mixture with salt, pepper and cayenne, stirring until well seasoned. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the corn mixture and toss until well coated. Cover and refrigerate for 30 minutes.
Step 2: Pour the oil into a deep-sided skillet to a depth of 3 inches. Alternately a deep fryer can be filled with peanut oil. Preheat the oil to 350ºF.
Step 3: In a separate bowl, whisk the egg whites until medium-stiff peaks form. Gently fold one-third of the whipped egg whites into the corn mixture. Repeat with the remaining egg whites. Repeat with the remaining egg whites, making sure the egg whites are incorporated before adding the next third. At this point, the fritter batter can be used immediately or chilled for up to 2 hours before serving.
Step 4: Carefully drop rounded tablespoon-size scoops of the fritter batter into the preheated oil and fry for about 2 minutes or until golden brown. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate.