Savory Corn Fritters With Sauteed Vegetables

Preparation

1. Step 1

   In a bowl combine 1 cup of corn kernels, flour, baking powder, ½ teaspoon salt and soda water. Stir to blend. Add Tabasco sauce and black pepper. Stir, and set batter aside.

2. Step 2

   Blanch the green beans in boiling water. Chill.

3. Step 3

   Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes. Let cool; then, shuck corn, remove kernels and set aside.

4. Step 4

   Place a large saute pan over medium-high heat. Add 1 tablespoon of olive oil and the bacon. Cook for 1 minute, stirring. If the bacon is lean you may need to add an extra tablespoon of olive oil. Add the okra. Cook, stirring, for 1 minute. Add the onions. Stir. Add thyme and tomatoes. Add toasted corn, and stir; then, the green beans and garlic. Add vinegar. Stir and reduce heat to medium. Cook for 3 minutes. Add butter and tarragon, and stir to blend. Salt and pepper to taste. Keep sauce warm.

5. Step 5

   Heat vegetable oil in a wok or deep fryer to 340 degrees. Drop a tablespoon of fritter batter into oil. Cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon, and drain on paper towels. Repeat with remaining batter.

6. Step 6

   Before serving, add scallions to vegetable sauce and reheat. Distribute over the center of each plate, and surround with fritters.