Like savory corn donuts, these indulgent bites are not crisp, but light and fluffy, and begging to be dusted in your favorite seasoning. I've tried mine with truffle salt, smoked salt, and ancho chili powder--and might even add a pinch of finely chopped rosemary next time. Have fun with tweaking this recipe to make it your own.
||A simple dish like this calls for fancy-pants salt. Black Truffle Finishing Salt is definitely a splurge, but it will last for months, as a pinch goes a long way. $23, Hepp's Salt Co.
1 quart vegetable oil
3 eggs, separated
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour, sifted
1 2/3 cups kernel corn, cut from cobs (cooked)
1/2 teaspoon seasoned salt (truffle salt, smoked salt, etc.)
1. Heat vegetable oil in a deep pot until quite hot (approximately 350F).
2. Beat egg yolks until light in color (about 2-3 minutes with an electric mixer). Stir in salt, pepper, and flour, then corn kernels.
3. Beat the egg whites until firm peaks form (be careful not to overbeat).
4. Fold egg whites into corn mixture.
5. Drop mixture by tablespoonfuls into hot vegetable oil, and cook both sides until brown, about 5 minutes total.
6. Drain on a paper towel, then sprinkle with seasoning.
Photograph: Claire Thomas