Arrested Development Inspired Recipe: Cornballer Cornballs

May 2013

If I weren’t traveling, I would gather people into my living room to watch the return of Arrested Development. The menu, of course, would be themed. Knowing in advance this type of celebration would not be possible on the release date (and knowing my friends wouldn’t wait, nor should they be expected to), I channeled this theme for my Special One’s birthday. However, if you’re free and your friends are as fanatical about the show as my Special One, then you should add these “cornballs” to your party spread…

Corn Balls 02

Why this “cornball” should be on your menu (from the Arrested Development wiki)

The Cornballer, invented by George Bluth in the mid-1970s, is a device used to make cornballs. He attempted to market the device in partnership with Richard Simmons. It was made illegal after it was found to cause serious burns, however George continued to market it in Mexico. It cost $29.95 in the U.S. and 1375.99 Pesos in Mexico.

Extra reading material for the truly avid fan: This is how the cornball joke came to be.

Corn Balls 01

“Corn Baller” Corn Fritters
Recipe adapted from Bon Appétit

Ingredients

2 Tablespoons olive oil
1 cup (packed) grated zucchini
3/4 cup fresh (or frozen, thawed) corn kernels
1/4 cup finely chopped onion

2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh cilantro

3/4 cup whole-wheat pastry flour
1/2 cup plus 2 Tablespoons local corn meal
2 Tablespoons sugar
1/2 teaspoon kosher salt

1/2 cup local buttermilk
1 large, organic egg, whisked to blend

Peanut oil (for frying)

Spicy Rèmoulade (recipe below)

Special equipment:

A deep-fry thermometer

Directions

Heat olive oil in a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme and sauté until corn is slightly softened, about 3 minutes. Stir in cilantro and let cool.

Whisk flour, cornmeal, sugar, and salt in a medium bowl.

Whisk buttermilk and egg in a small bowl to blend; whisk into dry ingredients.

Add zucchini mixture; fold just to blend. Chill for 30 minutes.

Pour peanut oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot.

Heat oil over medium heat to 325°.

Working in batches, spoon batter into oil by heaping Tablespoonfuls.

Fry until golden brown, turning once. Using a slotted spoon, transfer fritters to paper towels to drain.

Serve with Spicy Rémoulade.

Spicy Remoulade

Ingredients

1/2 cup organic mayonnaise
3 Tablespoons coarse-grained mustard
2 Tablespoons drained prepared horseradish
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Direction

Whisk first 6 ingredients in a small bowl.

Season with salt and pepper.

DO AHEAD: Can be made 2 days ahead. Cover and chill.

Leave a Reply

%d bloggers like this: