Savory Corn Fritters With Sauteed Vegetables

• 3 ears fresh corn, shucked and kernels cut off the cob (1 cup)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt plus more for seasoning to taste
• 3/4 cup soda water
• Tabasco sauce to taste
• 1/4 teaspoon freshly ground black pepper plus more for seasoning to taste
• 2 cups green beans, trimmed
• 3 ears fresh corn in husks
• 2 tablespoons olive oil
• 2 ounces smoked bacon, diced
• 1 1/2 cups okra
• 1 cup chopped onions (about 1/2 large onion)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 2 large tomatoes, peeled, seeded, cored and diced
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 2 tablespoons butter
• 1 tablespoon fresh tarragon, chopped
• 1 1/2 quarts vegetable oil
• 3 scallions, chopped (including greens)

1. In a bowl combine 1 cup of corn kernels, flour, baking powder, 1/2 teaspoon salt and soda water.
2. Stir to blend.
3. Add Tabasco sauce and black pepper.
4. Stir, and set batter aside.
5. Blanch the green beans in boiling water.
6. Chill.
7. Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes.
8. Let cool; then, shuck corn, remove kernels and set aside.
9. Place a large saute pan over medium-high heat.
10. Add 1 tablespoon of olive oil and the bacon.
11. Cook for 1 minute, stirring.
12. If the bacon is lean you may need to add an extra tablespoon of olive oil.
13. Add the okra.
14. Cook, stirring, for 1 minute.
15. Add the onions.
16. Stir.
17. Add thyme and tomatoes.
18. Add toasted corn, and stir; then, the green beans and garlic.
19. Add vinegar.
20. Stir and reduce heat to medium.
21. Cook for 3 minutes.
22. Add butter and tarragon, and stir to blend.
23. Salt and pepper to taste.
24. Keep sauce warm.
25. Heat vegetable oil in a wok or deep fryer to 340 degrees.
26. Drop a tablespoon of fritter batter into oil.
27. Cook until golden brown, about 4 to 5 minutes.
28. Remove with a slotted spoon, and drain on paper towels.
29. Repeat with remaining batter.
30. Before serving, add scallions to vegetable sauce and reheat.
31. Distribute over the center of each plate, and surround with fritters.

corn, flour, baking powder, salt, soda water, tabasco sauce, freshly ground black pepper, green beans, corn, olive oil, bacon, okra, onions, thyme, tomatoes, garlic, red wine vinegar, butter, fresh tarragon, vegetable oil, scallions

Taken from cooking.nytimes.com/recipes/4461 (may not work)