Corn, Scallion and Sweet Red Pepper Fritters

Makes about 10 to 12 fritters

½cup corn (approximately 1 ear) ½tablespoon olive oil 3ounces finely chopped red bell pepper 1¼ cups unbleached, all-purpose flour 1teaspoon baking powder ½teaspoon salt ¼teaspoon fresh ground pepper 2large eggs ¼cup whole milk 2tablespoons beer 1trimmed and finely chopped green onion 1-2dashes hot sauce 1egg white

Preheat oven to 450F. Place ear of corn on a jelly-roll pan and add ¼ cup of water. Roast corn for about 30 to 35 minutes until the husks becomes brown. Remove corn from oven and reserve. Once corn is cool enough to handle, remove husk, cut kernels off with serrated knife, and reserve. Place olive oil in a small skillet over medium heat. Add red pepper and sautЋ until soft, about 8 minutes. Reserve. Prepare batter. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Whisk in the eggs, milk, and beer until the batter consistency is thick and smooth. Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. When you are ready to use the batter: Fill the CuisinartЄ Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, place the egg white in a separate mixing bowl and beat until stiff but not dry peaks form. Carefully fold the white into the batter in 2 additions, using a large rubber spatula. Be sure to completely incorporate the two. When oil is ready, lower the basket in the oil. Carefully spoon ¼ cup of batter at a time in to the oil. Fry in batches, do not overcrowd, for a total of 4 to 6 minutes, turning fritters halfway through cook time. Lift basket and let the oil drain out. With a pair of tongs, place on layered paper towels to drain, season with salt and serve.