Second Sunday #Cookalong with Danielle Linares & Absolutely Cuba!

Tonight we will make FRITURAS DE MAIZ/CORN FRITTERS. I chose this recipe because it’s yummy and easily adaptable. I’ll be adding chives to my recipe. You’re welcome to tdo the same. See you there!FRITURAS DE MAIZ (Adapted from ¡Cuba! Recipes and Stories from a Cuban Kitchen)2 cups of fresh corn kernels cut from about 4 ears of corn or thawed frozen corn; divided1/2 cup medium-coarse cornmeal1 egg1 tablespoon of sugar1 teaspoon of salt1 tablespoon sugar1 teaspoon salt1 teaspoon freshly ground pepper1/2 cup all purpose flour1/2 red bell pepper stemmed seeded and minced2 tablespoons chopped fresh parsleyVegetable oil for deep fryingCombine 1 1/2 cups of the corn kernels with the cornmeal, onion, egg, sugar, salt and pepper in a food processor post to just blend the ingredients. The batter should still be slightly chunky. Pour the mixture into a mixing bowl and stir in the remaining 1/2 cup corn kernels, flour ,red pepper and parsley.Heat at least 4 inches of oil in a large heavy pot over medium high heat until the oil temperature reaches 375°F. Gently drop the batter by tablespoonfuls into the hot oil, being sure not to overcrowd the pan, as this will lower the oil temperature and cause your fritters to soak up oil like little sponges. Not appetizing! Fry for about 5 minutes until cooked through sprinkle the fritters with a little extra salt and serve hot.