I’m obsessed with the Outlander book series by Diana Gabaldon. Set mostly in eighteenth century Scotland, the epic saga has it all: romance, adventure, historical fiction, and fantasy. Now that the story is a TV series on Starz, my obsession has reached new heights! Thanks to Theresa Carle-Sanders and her companion cookbook and blog, I’ve found a whole new way to feed my passion for all things Outlander. Outlander Kitchen is filled with a wealth of unique and scrumptious-looking recipes inspired by the book series. I was immediately drawn to the Beer-Battered Corn Fritters for the obvious reason. They’re made with beer!
I’ve never made anything remotely resembling a fritter of any kind. Truth be told, I like to cook, but I rarely attempt overly complicated dishes. While this cookbook has the potential to challenge me, it does a good job of providing the tools and instruction needed to get the job done. The beer-battered corn fritters aren’t too out there. The ingredients are simple enough. There was a bit of a learning curve with the frying, but I’m happy with the result. Corn fritters are a lot like cornbread or corn muffins but they’re crispy instead of crumbly. They make a tasty appetizer or snack and would go great with a steaming bowl of chili!
Ingredients
2 cups corn kernels (fresh, frozen, or canned). Take your pick!
1 cup all-purpose flour
2/3 cup cornmeal
2 tablespoons grated onion
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 large egg
1 cup beer (Scottish ale or a beer with low hops)
Vegetable oil
Honey (to serve)
Directions
In a medium sized bowl, blend the corn, cornmeal, onions, sugar, baking powder, salt, and cayenne pepper. In another small bowl, whisk the egg into the beer. Add the beer/egg mixture to the rest of the dry ingredients. Stir well.
Using a heavy-bottomed sauce pan, heat 2 inches of vegetable oil over medium-high heat to 360° F. Drop batter by the tablespoon full into the hot oil and fry until puffed and golden brown. Turn them halfway through. Drain on paper towels.
Drizzle with honey, sprinkle with a bit of kosher salt and cayenne pepper (if you please) and serve somewhat cooled, but don’t wait too long to eat. These are best enjoyed fresh!
Note: Use a thermometer to make sure your oil is the right temperature. If you don’t have one, dip the handle of a wooden spoon into the oil. If it bubbles, it’s ready. You can also use a popcorn kernel. When it pops, the oil is hot enough. Or try a grain of rice. If it floats and starts to cook, you’re good to go.
If you haven’t read or watched Outlander, you might want to put it on your list of things to do. The story is unlike anything you’ve ever experienced; rich in detail, peppered with men in kilts and just a dash of time travel. Whip up a plate of corn fritters and settle in for night of Highland adventure and intrigue.
These sound yummy! I am definitely going to have to try them out….a little nervous about the frying but your tips seem helpful. Cheers!
Good luck! Be sure not to use a non-stick pan. There are chemicals in them you won’t want getting into the hot oil, and cleaning the pan afterwards takes some good scrubbing. From what I’ve read, cast-iron or stainless steel is the best bet. Or a wok works well. I think if I deep fry again, I’ll try the wok. You don’t have to use as much oil.