Frituras de maíz (Frituras dulces de maíz cubanas)

Ingredientes

• 1 1/2 cups whole corn kernels (from 2 large corn cobs)
• 6 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground anise seed ((grind anise seeds in a mortar and pestle))
• 1 large egg
• Pork lard (or oil with a high smoke point for frying)
• Coarse yellow cornmeal (*optional (see note below))

Preparación

1. 1

   Using a sharp knife, slice downward along the length of the cob, cutting off the kernels. Rotate the cob as you go, until all the kernels are removed.

2. 2

   Add the corn kernels to a food processor or high-speed blender. Pulse until just blended. Don't overdo it. The batter should still be thick & chunky, not liquid. Transfer the blended corn to a large bowl.

3. 3

   If the batter does get too liquidy or runny, the fritters won’t hold their shape. You can fix this by stirring in coarse yellow cornmeal, 1/4 cup at a time, until the batter becomes thick yet pourable.

4. 4

   In the bowl with the blended corn, stir in the egg, sugar, salt, and ground anise until combined. Again, the mixture should be smooth, thick, and paste-like. Set aside.

5. 5

   In a deep skillet, add enough oil to fry the fritters (about 2-3 cups). Heat the oil to 375ºF. Using a spoon, drop 6 spoonfuls (about 1 tablespoon each) into the hot oil.

6. 6

   Fry for 2-4 minutes, while flipping them over, so they get golden brown on all sides. Once they are golden brown and start to float up to the top, they’re ready. Drain the fritters on a paper towel-lined plate. Repeat with the rest of the mixture.

7. 7

   The fritters should be dough-like, tender on the inside, and crispy on the outside. Season the fritters with a pinch of sugar. Serve immediately. Enjoy!