Chantrelle and Gruyere Corn Fritters with Cayenne Honey Butter
Those were one of the original items on the happy hour menu when we started it about a year ago. They were popular but eventually discontinued for a number of reason including but not limited to corn going out of season, they had to be made almost every day and when they didn't sell we'd throw a lot of batter out, when the fryer oil was getting old they came out looking like little black pieces of shit, and they caused me to get burned by fryer oil all the time. That being said, they were really tasty and several people have inquired as to whether or not they are going to come back. Hopefully they never will. Those things were a huge pain in my ass. But for all those people here's the recipe as best I can remember it.
1 cup dried chantrelle mushrooms soaked in water and chopped
3 eggs
3 large ears of corn
2 tsp baking powder
2 tbl salt
3 cups shredded gruyere
all purpose flour as needed
oil for frying
Honey
Butter
Cayenne
s/p
Cut the corn off the cob and add it to a blender with the eggs and puree. Pass the mixture though a fine strainer, preferably a china cap, into a large bowl pressing through as much liquid as you can. Add the gruyere, baking powder, salt, mushrooms and just enough flour so that the mixture is thick enough that you can make heaping spoon fulls without it dripping too much.
At The Jones we made very large batches of cayenne honey butter, a half gallon or so at a time. You probably won't want to do that. We use 2 pounds of butter to 5 pounds of honey so 2 parts butter to 5 parts honey and as much cayenne as you're prepared accept and a little salt and black pepper. Heat it all together whisking occasionally until all the butter is fully melted. Cool the mixture in an ice bath whisking every couple minutes until the mixture is cool. If you don't cool it in this way the mixture will separate.
Heat about 1/2 inch to 1 inch of vegetable oil to 325 degrees and carefully drop roughly tablespoon sized globs of the batter into the oil and fry them until lightly golden brown on all sides. Drizzle with cayenne honey butter and if you're feeling extra showy garnish them with some chives.
1 cup dried chantrelle mushrooms soaked in water and chopped
3 eggs
3 large ears of corn
2 tsp baking powder
2 tbl salt
3 cups shredded gruyere
all purpose flour as needed
oil for frying
Honey
Butter
Cayenne
s/p
Cut the corn off the cob and add it to a blender with the eggs and puree. Pass the mixture though a fine strainer, preferably a china cap, into a large bowl pressing through as much liquid as you can. Add the gruyere, baking powder, salt, mushrooms and just enough flour so that the mixture is thick enough that you can make heaping spoon fulls without it dripping too much.
At The Jones we made very large batches of cayenne honey butter, a half gallon or so at a time. You probably won't want to do that. We use 2 pounds of butter to 5 pounds of honey so 2 parts butter to 5 parts honey and as much cayenne as you're prepared accept and a little salt and black pepper. Heat it all together whisking occasionally until all the butter is fully melted. Cool the mixture in an ice bath whisking every couple minutes until the mixture is cool. If you don't cool it in this way the mixture will separate.
Heat about 1/2 inch to 1 inch of vegetable oil to 325 degrees and carefully drop roughly tablespoon sized globs of the batter into the oil and fry them until lightly golden brown on all sides. Drizzle with cayenne honey butter and if you're feeling extra showy garnish them with some chives.
posted by Julian at 2:04 PM
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