These versatile fritters make a great base for a variety of toppings. Try them with warm black beans, prepared salsa, and shredded cheese for a Southwestern meal, or top with cottage cheese and maple syrup for a simple supper. You can also make the fritters bite-size and warm them for party hors d’oeuvres with a dollop of olive tapenade (chopped olive spread).
- Combine flour, polenta, baking powder, and salt in large bowl. Whisk together buttermilk, olive oil, maple syrup, and egg yolks in separate bowl. Stir buttermilk mixture into flour mixture.
- Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into batter, then fold in corn.
- Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.